Ingredients:1 cup butter1 small onion, diced1 small carrot, finely diced4 potatoes, diced1/2 cup all–purpose flour3 cups frozen white corn kernels3 cups chicken stock2 cups half-and-halfSalt and pepperMelt butter in nonstick CanCooker Junior or Companion over medium low heat. Add potatoes, onions, carrots, and sauté for 2 minutes. Add flour to make a roux and cook until lightly browned. Add corn and chicken stock and bring to a boil (make sure you whisk roux to prevent clumping). Simmer for 25 minutes. Take off the heat and let stand 5 -10 minutes. Mixture should become very thick. Gently stir in half-and-half, salt, and pepper. If desired, top with cooked bacon, scallions, and cheese.