KitchenMagician's Recipe

VEG - CORN CHOWDER

Category: Cream Soups

Makes 6 servings.

1 c. butter
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1 clove garlic, minced
1/2 c. all-purpose flour
3 c. white corn kernels, fresh or frozen
3 c. chicken broth
2 c. light cream
pinch grated nutmeg
Kosher salt and black pepper

Heat 1/2 cup of the butter in a large stockpot over medium heat.
Add onion, carrot, celery, and garlic and saute for 2 minutes.
Add flour and stir to make a roux; cook until lightly browned.
Set aside to cool to room temperature.
Meanwhile, combine corn and chicken broth in another saucepan and bring to a boil; simmer for 10 minutes.
Pour the boiling broth and corn, a little at a time, into the stockpot with the roux, whisking briskly.
Return the stockpot to heat and bring to a boil; the mixture should become very thick.
In a small saucepan, gently heat cream and stir it into the corn mixture.
Add nutmeg and season to taste with salt and pepper.
Just before serving, cut the remaining butter into large chunks; add to enrich the soup, stirring until butter melts.