Paula Deen has been getting lots of backlash lately that I don’t even want to get into, but I do think she still has a great Corn Chowder recipe. We make this every so often – but we halve the recipe, use much less butter than is called for, and add chicken to it for added protein. There are also instructions at the end of the recipe to fold in more butter that I am not even including here because that sounds unnecessary (and gross, sorry Paula).
Chef Jack’s Corn Chowder
from Paual Deen, www.foodnetwork.com
1 /2 cup (1 stick) butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 C all-purpose flour
3 C white corn kernels, fresh or frozen
3 C chicken stock
2 C half-and-half
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
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.