creamy chicken and corn chowder!

For the soup : 
1 whole chicken (roasted ) or you can buy a rotisserie 
1 onion 
3 stalks celery 
3 carrots 
2 cans corn 
4 garlic cloves 
4 cups chicken broth 
4 cups half and half 
1 cup cream 
Salt and pepper to taste 
8 tablespoons butter 
1/4 cup flour 
2 tablespoons olive oil 

Toppings :
Sour cream 
Cheddar cheese 
4 pieces bacon cooked and chopped 
Fresh parsley 
Fresh black pepper 

Cut up chicken .
In a Dutch oven put 2 tablespoons of olive oil to 2 tablespoons of butter . Sauté veggies until tender . Season with salt and pepper . Add in chicken and corn . Then add chicken stalk and simmer for 15-20 minutes . Next add the half and half . Cover and simmer on low . 

In a separate pan melt 4 tablespoons of butter and add a little less than 1/4 cup of flour to make a roux Then add to the soup followed by the cup of cream. And let it thicken for about 5 more minutes 

To serve put a dollop of sour cream , some cheddar cheese , bacon crumbles , parsley and fresh black pepper . 

This also goes well in a bread bowl . Which you can get at panera or make one . 

For the biscuits I use a DIY of bisquick . Or you can use bisquick . 

2 cups of all purpose baking mix 
1 can of corn 
3/4 cup of cheese . I used cheddar , Parmesan , and Asiago - but you can use any 
2 tablespoons of melted butter 
1/2 cup of milk . 
And a pinch of salt or two 
Mix all in a bowl and drop into a lined baking dish . Bake for 8-10 minutes on 400

My diy bisquick is super simple and can be used for anything bisquick can :

5 cups of all purpose flour 
1 cup of shortening 
3 table spoons of baking powder 
1 teaspoon of salt 

Mix flour , baking powder and salt and cut in shortening . Store in an air tight container .