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

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Fierce Fried Corn

Recipe courtesy of Patti LaBelle

Southern Creamed Corn

Recipe courtesy of The Neelys

Baked Creamed Corn With Red Bell Peppers and Jalapenos

Recipe courtesy of Ree Drummond

Corn Chowder

Recipe courtesy of Tyler Florence

Corn Chowder

Recipe courtesy of Food Network

Corn Chowder

Recipe courtesy of Nancy Fuller

Corn Chowder

Jalapeno-Jack Corn Muffins

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.