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"Those who forget the pasta are condemned to reheat it."--Unknown

Chef Jack's Corn Chowder Recipe

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This recipe for Chef Jack's Corn Chowder is from Hayden Family Cookbook , 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:  
½ cup butter
1 small onion, diced
1 carrot, finely diced
1 celery stalk, diced
1 clove garlic, minced
½ cup all-purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
Directions:
Directions:
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 temp.

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 get lumpy. 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.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
For a more hearty meal, add flaked crab meat or shredded chicken.

 

 

 

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