A rich, creamy delicious chowder that will completely win you over.
Servings6to 7 servings
3/4cup(1 1/2 sticks) butter, divided
1small carrot, finely diced
1small celery stalk, diced
3cupswhite corn kernels fresh or frozen
Pinchfreshly 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.