Recipe courtesy of Paula Deen
Total:
30 min
Active:
15 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

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.

Pairs well with Chardonnay

IDEAS YOU'LL LOVE

Cheddar Corn Chowder

Recipe courtesy of Ina Garten

Corn Chowder

Recipe courtesy of Tyler Florence

Corn Muffins

Recipe courtesy of Ina Garten

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Toby's Mussel Chowder

Recipe courtesy of John Rodriguez

Corned Beef Hash

Recipe courtesy of Industrial Cafe and Saloon

Corn Pudding

Recipe courtesy of Tanya Holland

Corned Beef

Recipe courtesy of Alton Brown

Rhode Island Style Clam Chowder

Recipe courtesy of Ellie Krieger

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking