Instructions:
1.Roux Base: Melt butter in a pot, then whisk in flour. Cook for 1-2 minutes.
2.Broth and Cream: Gradually add chicken broth, whisking to prevent lumps. Simmer for 5-7 minutes until slightly thickened. Add the heavy cream and stir.
3.Add Corn: Stir in the corn kernels and cook for another 5 minutes. Season with salt and pepper.
4.Serve: Serve hot, alongside the roasted chicken and potatoes.
Would you like additional variations or side ideas for this meal?
