CORN CHOWDER

 

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Ingredients

  • 1 cup (2 sticks) butter
  • 1 small onion, diced
  • 1 small carrot, finely diced
  • 1 small celery stalk, diced
  • 1 clove garlic, minced
  • 1/2 cup all-purpose flour
  • 3 cups white corn kernels, fresh or frozen
  • 3 cups chicken stock
  • 2 cups half-and-half
  • Pinch freshly grated nutmeg
  • Kosher salt and freshly ground black pepper

Directions

  • Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
  • Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
  • In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts.

Notes

This is from Paula Deen and the Foodnetwork. i tried this over the weekend and it was the best thing i have every made from scratch...

Categories: Chowder  Soup  Stove  Vegetable 
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