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

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Corn Chowder

Recipe courtesy of Tyler Florence

Jalapeno-Jack Corn Muffins

Recipe courtesy of Food Network Kitchen

Corn Chowder

Corn Chowder

Recipe courtesy of Nancy Fuller

Corn Chowder

Recipe courtesy of Food Network

Blue Corn Chip Nachos with Pepper Jack Cheese

Recipe courtesy of Sandra Lee

Corn and Potato Chowder

Recipe courtesy of John Stage|Nancy Radke

Browse Reviews By Keyword

          Latest Stories