Friday, September 11, 2009

THE BEST Corn Chowder

rrrRobin's Corn Chowder


1 cup
butter
1 small
onion, diced
1 small
carrot, finely diced
1 small
stalk celery diced tomatoes
1 clove
garlic minced
1/2 cup
flour
3 cups
white whole kernel corn
3 cups
chicken stock
2 cups
half and half cream
pinch
freshly pinched nutmeg


kosher salt


freshly ground black pepper

1 Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes.
2 Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
3 Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes.
4 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.
5 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. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the souop, stirring until the butter melts

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