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 CammiesGayGay
on May 06, 2013
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I love it as is but I also gave it a different twist by adding a few things: diced potatoes, cut up steamed shrimp and a dash of Old Bay, I also eliminated the butter at the end.... I call my version Chesapeake Bay Corn Chowder! Yummy!!!
By dcostley@yahoo.com
Urbana, IL
on March 18, 2013
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This one is a keeper, but I did revise just a bit. Only used 1/2 the butter...it doesn't need the other half at the end. I include the corn cobs in my chicken stock after I've cut the corn off...to get as much flavor as I can from them. I used fat free half and half. I've even added some shredded chicken to this on one occasion. It's perfect on a cool fall day.
By foodie525
on January 15, 2013
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I made some changes to this recipe so I gave it 4 stars. I am sure the original would have been delicious too just very rich for a daily lunch which is what I was looking for and I did not miss the extra fat. I used 1/2 stick of butter and 2% milk. It's very creamy this way and still gets nice and thick. You will need to bring the soup to a simmer after adding the milk to make sure it thickens. I also simmered a little longer to cook down the carrots and celery more since they were a little crunchy. The nutmeg in this is perfect for winter.
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