Corn Chowder- Another Paula Deen Recipe |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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A good creamy chowder from Paula Deen. Full of butter. Delicious in every way. A great way to use large quantities of corn. I often triple it work to make the soup de jour. Ingredients:
1 cup (2 sticks) butter (i've use just 1 stick of butter before, it still tastes fine, just not as rich) |
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 corn kernels, fresh or frozen |
3 cups chicken stock |
2 cups half-and-half (pet milk can be used instead) |
kosher salt and freshly ground black pepper |
Directions:
1. 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.
2. 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.
3. 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.
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