Step 1

Heat butter in a soup pot over medium-high heat and sauté diced onion, carrot and celery for 8-9 minutes. Add in potatoes, mushrooms and garlic and sauté for 5 minutes.

Step 2

Add flour, Creole seasoning, salt and pepper and cook, mixing it well with the veggies, for 2 minutes.

Step 3

Add in stock, frozen corn, peas and chicken and cook for 10 minutes.

Step 4

Stir in cream and simmer it further for 3-4 minutes.

Step 5

Adjust seasonings like salt and pepper. Garnish with parsley and serve immediately.