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

Chef

Recipe courtesy of Dan Leader

New England Clam Chowder

Recipe courtesy of Sam LaGrassa

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Ba'Corn Cheese

Recipe courtesy of The Bun Shop

Hot Corn Chile Dip

Recipe courtesy of Ree Drummond

New England Clam Chowder

Recipe courtesy of DJ's Clam Shack

New England Clam Chowder

Recipe courtesy of Gail Matthews

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking