Recipe courtesy of Paula Deen
Save Recipe Print
Total:
30 min
Prep:
15 min
Cook:
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

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Seafood Chowder

Recipe courtesy of Ina Garten

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Corn Pudding

Recipe courtesy of Food Network Kitchen

Sweet Corn Bread Pudding

Recipe courtesy of Alton Brown

Creamed Corn Bread Pudding

Recipe courtesy of Nancy Fuller

Corned Beef Hash Brown Casserole

Recipe courtesy of Food Network Kitchen

Sunny's Easy Baked Sweet Corn

Recipe courtesy of Sunny Anderson

Corn Chowder

Recipe courtesy of Food Network

Browse Reviews By Keyword