3 tablespoon butter
1 large onion, cut into thick wedges (1 tablespoon coarsely chopped)
1 medium pink potato, cut into 2 inch pieces
1 1/2 cups chicken broth
1 large (5.5 ounce) can cream-style corn, undrained
1 cup heavy whipping cream
1 tablespoon lemon juice
1 lemon, juiced
In a large pot or stockpot, combine butter, onion, potato and chicken. Cook over high heat all the way to 120 to 120 degrees F (80 degrees C). Add enough water to cover easily. Cover and let simmer to one half hour. Stir in corn and cream-style corn. Reduce heat, cover and simmer without stirring for about 10 minutes.
While wine is simmering gently in butter mixture, heat whipping cream and lemon juice in a small saucepan over low heat. When thoroughly warmed, add lemon juice and whisk until getting glass-like.
Stir into roux mixture and deglaze with vinegar. Beans should be just crisp and gravy should be ok. Spoon like regular color finish better with piping casserole.