1
heat oil in stock pot
2
add chicken after seasoning with salt, pepper, garlic and dusting heavily with flour cook till brown
3
add onion, celery and carrot after dredging in flour
4
add 1 tbs of flour and toast
5
add stock, stirring up brown bits from pan
6
add water and worst. sauce
7
simmer till thickened and potatoes are done
8
add corn, simmer till heated thru.
9
serve with crusty bread and a green salad.