I have always loved corn chowder… it’s one of those menu items that I’d truly deem a ‘go-to’. It’s creamy and salty, with little bursts of sweetness – is like happiness in a bowl. Funny all these years lovin’ it and I’d never made it until one night, faced with another one of those “what do I make for supper with what I already had in my cupboard/fridge” moments – did I think hey…. “corn chowder?!”
I went online and found Paul Dean’s recipe for Chef Jack’s Corn Chowder… I made some tiny tweaks because I didn’t have everything from the original recipe but for the most part, it’s pretty true to the original.
A couple of notes to make… the longer this soup gets to simmer on low, low – the better it gets. It is in NO way low-cal…. embrace your inner Julia Child and believe in butter my friend! 🙂
Ingredients
(makes 8 – 10 servings)
1 cup (2 sticks) butter
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
1 cups half-and-half
1 cup milk
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
Method
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 nutmeg and 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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