Recipe by Marsha Hamner
This was on Paula Deans show. Paula and I love our butter!
Top Review by mamaindakitchen
Love this recipe. I omit the 2nd stick of butter, use fat-free 1/2-n-1/2 to take some of the calories out. If I have ham on hand, I like to add it in for some more depth. My go to recipe on a chilly day!
- 1 cup butter (2 sticks)
- 1 small onion, diced
- 1 small carrot, finely diced
- 1 small celery, diced
- 1 garlic clove, minced
- 1⁄2 cup all-purpose flour
- 3 cups white corn kernels (fresh or frozen)
- 3 cups chicken stock
- 2 cups half-and-half
- 1 pinch freshly grated nutmeg
- kosher salt
- fresh ground black pepper
Directions See How It's Made
- 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. (This added butter could be optional).