It’s still cold. I’m so ready for spring. But in the meantime, I took advantage of the cold and made one more batch of soup: Chef Jack’s Corn Chowder from Paula Deen. I made some of the adjustments to the recipe that were recommended by other people who had tried it, so I’ll include those here. This was really good–a hearty, creamy soup perfect for a cold evening. I hope we’re about done with them for now, but for tonight at least, this soup was perfect!
Chicken Corn Chowder
- 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 cup all-purpose flour
- 3 cups white corn kernels, fresh or frozen
- 4 cups chicken stock
- about 2 chicken breasts, cooked and chopped
- 3-4 small red-skinned potatoes, chopped
- 2 cups half-and-half (I actually used 1 cup half-and-half, 1 cup milk. That worked fine, too.)
- Pinch freshly grated nutmeg
- Kosher salt and freshly ground black pepper
Melt 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, chicken, potatoes, 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.