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