Chef Jack's Corn Chowder

Recipe courtesy Paula Deen

Prep Time:15 minInactive Prep Time:--Cook Time:15 min
Level:
Easy
Serves:
8 to 10 servings

Ingredients
4T butter
1 small onion, diced
3 small carrot, finely diced
2 small celery stalk, diced
3 clove garlic, minced
1/4 cup all-purpose flour
3 cups white corn kernels, fresh or frozen ( i get extra sweet corn)
3 cups chicken stock
2 cups half-and-half ( i use milk to make it less fatty)
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper

Directions
(cook potato to add to end)
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 (IMPORTANT-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. ( sometimes i use an immersion blender to my the soup creamy and think)

In a small saucepan, gently heat the half-and-half and chopped up cooked potato; 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.