Saturday, June 5, 2010

Chef Jack's Corn Chowder

This is a Paula Deen recipe

Chef Jack's Corn Chowder
Serves 8 to 10

1 cup (2 sticks) butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stack, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kennels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch freshly grated nutmeg
kosher salt and black pepper


Melt 1 stick 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; sstir it into the thick corn mixture. Add the nutmeg and salt to 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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