Paula Deans Corn Chowder Recipe 385

CHEF JACK'S CORN CHOWDER

Chef Jack's Corn Chowder image

Make and share this Chef Jack's Corn Chowder recipe from Food.com.

Provided by Marsha Hamner

Categories Chowders

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

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. (This added butter could be optional).

Nutrition Facts : Calories 532.9, Fat 42.5, SaturatedFat 25.8, Cholesterol 114.8, Sodium 495.1, Carbohydrate 32.5, Fiber 2.9, Sugar 5.5, Protein 9.6

PAULA DEAN'S CORN CHOWDER RECIPE - (3.8/5)

Paula Dean's Corn Chowder Recipe - (3.8/5) image

Provided by á-7757

Number Of Ingredients 10

Ingredients

1 stick of butter
1 small onion, finely diced
1 carrot, finely diced
1 celery, finely diced
1 clove of garlic, minced
1/2 cup flour
3 cup white frozen corn
3 cup chicken stock
1 1/2 cup half and half
Kosher salt & pepper

Steps:

Melt one stick of butter in a saucepan add onion, carrot, celery & garlic for 2 minutes. Add flour make a roux. Cook until light brown, then take off heat and let cool. Put corn and stock together in a pot and bring to a boil. Simmer for 10 minutes. Pour stock in a little at a time and whisk. Return to heat and boil. In a small pot heat half and half until hot. Add to corn mixture. Add salt and pepper, serve.

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