Paula Deen's Corn Chowder
Source of Recipe
Paula Deen's Home Cooking
Recipe Introduction
I haven't tried this recipe yet, but if Paula Deen makes it,... it's gotta be GOOD!
List of Ingredients
2 sticks butter
1 small onion, diced
1 small carrot, fine diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 cup all purpose flour
3 cups white corn (fresh or frozen)
3 cups chicken stock
2 cups half-and-half
salt & pepper to taste
Recipe
Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery and garlic. Saute for 2 minutes. Add the flour to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
Meanwhile, combine 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 into the thick corn mixture. Add salt/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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