Prep 20 mins
Cook 0 mins
This was on Paula Deans show. Paula and I love our butter!
- 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
- 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).
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!
I found this recipe in The Lady & Sons Too Cookbook. Wow is this ever rich! This is the chowder to make for a special occasion or holiday. It's quite good. I must confess I wanted to add a baked potato or 2 for more chunks. Thank you for posting this recipe!
This chowder is awesome. It gets better the longer it sits. If you like corn chowder this is the recipe you will use after you try it.