Chef Jack’s Corn Chowder

Based on 10 reviews

Ingredients:

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

Directions

Melt 1 stick of butter in a large skillet 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 a saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the skillet 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.

L&S Too, Pg. 25

Recipe courtesy Paula Deen

Servings: 8 to 10 servings
Prep Time: 15 min
Cook Time: 15 min
Difficulty: Easy

Show: Paula's Home Cooking/Lady and Sons Too! cookbook

Ratings for this Entry:

Submitted on March 3, 2010

This was definitely a crowd pleaser! I did not add the 2nd stick of butter and used 1.5 cups of half and half. It was delicious. I did sprinkle each serving with bacon bits, and that was fabulous!

Submitted on February 2, 2010

I have made this twice. It is delicious, Creamy and rich, I didn't use the second stick of butter. I used it for a card game which was mostly men and they loved it.

Submitted on December 12, 2009

Awh this recipe was AWESOME! My family loved it. . I added chicken and it was amazing. We will definately be having this again. . SOON! ♥

Submitted on November 11, 2009

Great recipe and as a twist, I've used the stock off the turkey from Thanksgiving rather than the chicken stock (very flavorful)! E. Stevens, Atlanta, GA

Submitted on November 11, 2009

This is Wonderful! I didn't add the final stick of butter and didn't miss it. I did add ham for the "meat lovers" and that was a bonus! Easy and delicious! Laura, Norwich, CT

Submitted on May 5, 2009

I have never been a huge fan of corn chowder, but this recipe was wonderful! Very flavorful and easy. Great for all the left over corn from my dinner party.

Submitted on December 12, 2008

Rich, comforting and the garlic really adds something. It is a wonderful soup I make pretty often.

Submitted on December 12, 2008

Rich, creamy and extremely flavorful.