Ingredients
- 1 cup (2 sticks) butter
- 1 small onion, diced
- 1 small carrot, finely diced
- 1 small celery stalk, diced
- 1 clove garlic, minced
- 1/2 cup all-purpose flour
- 3 cups white corn kernels, fresh or frozen
- 3 cups chicken stock
- 2 cups half-and-half
- Pinch freshly grated nutmeg
- Kosher salt and freshly ground black pepper
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.
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By mblunier1_12694448
Albuquerque, 71
on February 19, 2012
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This corn chowder is excellent. My husband says it's the best soup he's ever eaten. I did make some changes...being from New Mexico, I added 4 oz. green chile, 2 cans of cream style corn, and 8 oz shredded cheddar cheese.
By ohmy1953
macon, GA
on February 16, 2012
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I will put in potatoes next time. Delish!! If it comes from Paula it's a winner!!
By Limetastic
Philadelphia, PA
on February 13, 2012
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I am not a soup person. Or, I should say, I wasn't. I made some changes to this recipe but this was an excellent starter for me! I used half a stick of butter to sautee my veggies in. I used 3 small garden carrots. (Not those thick kind and 3 hearts of celery. When my roux had cooled I put on a pot of 3 cups chicken stock, 3 small white potatoes, and the corn. I let it boil for about 10 minutes and then added it to the veggies and stirred. It got sooo thick and creamy looking. Because I had potatoes in there I let mine cook for a while and then added 2 cups 2% milk. I served it up with some toasted bread and scallions. YUMMY!
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