Chef Jack’s Corn Chowder is my favorite corn chowder of all time! It’s rich, smooth, velvety and tastes amazing! You will absolutely love this!
Let me just start off by saying I have no idea who Chef Jack is, buuuut I do know that I love him because he makes a killer corn chowder!
I printed this recipe off years ago (I believe from an episode of Paula Deen on the Food Network) and have made this chowder countless times. I can’t believe I haven’t shared this before.
Every single time I make this I’m reminded how incredibly delicious it is. I love it, my boys love it, my husband loves it. . .it is definitely a superstar around here.
I love that I can make this year round because it calls for fresh or frozen corn. If I’m being honest, I usually use frozen corn because it saves me time not having to cut it off the cob.
This chowder is loaded with butter and half & half, so yes, it’s probably not the healthiest chowder around, but who even cares! I did cut out half a stick of butter from the original recipe, saving a few calories (lol!). I also use fat free half & half and you’d never know.
Grab a loaf of crusty bread and throw together a garden or Caesar salad and you will have the yummiest meal ever.
TIPS FOR THIS CORN CHOWDER:
- The original recipe called for a full stick of butter to be added in at the end. Over the years I’ve played around with the amount of butter I use. I’ve cut it back to adding just half a stick at the end and it’s still equally delicious. You could probably even eliminate adding that butter in the end all together if you’re really trying to cut calories and fat, but I highly recommend adding it. It just adds a richness to this soup that is fabulous.
- You can use fresh or frozen corn. I almost always use frozen, just because it’s so much more convenient.
- Please don’t skip the fresh nutmeg, it adds the most subtle, delicious flavor. I usually add more than a pinch.
- This is a fairly thick chowder, and as it sits and cools it does thicken up even a little more. Feel free to add more chicken broth to thin it down a bit.
Oh, and only six more days until my son gets married, I’m super excited and sad at the same time. I’m not quite ready to let any of my boys go, but I probably never will be.
I’m so excited for Zach and Kaylee. I’m excited to get a daughter-in-law, she fits in so well with our family. I’ve seriously prayed for years that I would get good daughter-in-laws. . . . one down, only four more to go!Aren’t they just the cutest couple? Seriously, young love is just the best!Print
A rich, creamy delicious chowder that will completely win you over.
- 3/4 cup (1 1/2 sticks) butter, divided
- 1/2 cup onion, diced
- 1 small carrot, finely diced
- 1 small celery stalk, diced
- 1 clove garlic, minced
- 1/2 cup all-purpose flour
- 3 cups white corn kernels fresh or frozen
- 3 cups chicken broth
- 2 cups half-and-half
- Pinch freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- In a large saucepan, melt 1 stick of butter 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.
- In another saucepan combine the corn and chicken stock and bring to a boil. Remove from heat and slowly pour into the large saucepan with the roux, whisking briskly so it doesn’t lump. Return the skillet to the heat and bring to a low boil, the mixture should become very thick.
- Slowly add the half & half into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining half stick of butter into large chunks and stir it into the soup.
- Category: Soup
- Cuisine: American
LEAVE A COMMENT BELOW IF YOU GIVE THIS A TRY! I WOULD LOVE TO HEAR WHAT YOU THINK. SHARE IT ON INSTAGRAM USING THE HASHTAG #5BOYSBAKER SO I CAN SEE WHAT YOU’RE MAKING IN YOUR KITCHEN.