Corn Chowder- another Paula Deen RecipeFrom mccookcook 7 years ago
- 1 cup (2 sticks) butter (I've use just 1 stick of butter before, it still tastes fine, just not as rich) shopping list
- 1 small onion, diced shopping list
- 1 small carrot, finely diced shopping list
- 1 small celery stalk, diced shopping list
- 1 clove garlic, minced shopping list
- 1/2 cup all-purpose flour shopping list
- 3 cups corn kernels, fresh or frozen shopping list
- 3 cups chicken stock shopping list
- 2 cups half-and-half (pet milk can be used instead) shopping list
- kosher salt and freshly ground black pepper shopping list
How to make it
- 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 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.