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Chef Jack's Corn Chowder Recipe

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This recipe for Chef Jack's Corn Chowder is from THE MENDELKOW HERITAGE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter
1 small onion chopped
1 carrot finely chopped
1 small celery stalk chopped
1 clove garlic chopped
1/2 cup flour
3 cups white corn kernels fresh or frozen
3 cups chicken broth2 cups half and half
pinch of freshly grated nutmeg
salt and pepper
Directions:
Directions:
Melt 1 stick of butter in a large skillet over medium heat. Add the onion, carrot, celery and garlic sauté for 2 mins. 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 the chicken broth in sauce pan and bring to boil. Simmer for 10 mins, pour the boiling stock mixture a little at a time into the roux whisking briskly so that it does not lump. return skillet to heat and bring to a boil, the mixture should become very thick. In a small sauce pan gently heat the half and half stir into the corn mixture, add nutmeg, salt and pepper. Cut remaining stick of butter into large chunks and float on top of chowder. Stir until butter melts.

 

 

 

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