Librarians and Green Chile Chicken Stew

Name a group of people that seem to have all the answers and if they don't know the answer they always know where to go to get the answer. Librarians. Total info junkies and always interestingly unique individuals. (i.e., Amanda Brewer one of our county librarians who aspires to be a country music singer). Somehow in every locale I've lived in there's been a librarian or two engaged in my life. This stew recipe is straight from the reference desk of the Interim Head Librarian, Instructional Support Services at our local technical college (TCL) and was submitted during 2005 for the school's Favorite Happy Holidays recipes (a staff enrichment exercise generated by the PR office that year). This is definitely a go-to-dish for pot luck or day after new year's eve dining. Needless to say librarians always deliver!

1 chicken cooked & de-boned (use chicken broth for stew, add water to make 2 qts liquid)
3-4 large potatoes cut into 8ths
1 roll frozen creamed corn (or 1 can creamed corn)
3 cans chopped green chiles
Salt & Pepper to taste
Flour for thickening
Butter

Boil whole chicken, de-bone and chop meat. Add remaining ingredients to broth and bring to boil. Make a roux using 1/4c flour stirred into 2 tbsp melted butter, then add boiling liquid. Cook until potatoes are tender. Garnish with cheese and greens of choice.

Roux (pronounced /ˈruː/) is a cooked mixture of wheat flour and fat, traditionally clarified butter. It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté and sauce espagnole. Butter, vegetable oils, or lard are commonly used fats. It is used as a thickener for gravy, other sauces, soups and stews. It is typically made from equal parts of flour and fat by weight.