My husband requested this last night. I've been making this recipe for years now and we both love it...Paula never disappoints! I usually serve this with a salad and crusty sourdough bread slices toasted in the oven with extra virgin olive oil, freshly minced garlic, and a sprinkle of kosher salt and pepper.
adapted from Paula Deen
- 1 cup (2 sticks) butter (I use 1 stick)
- 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
- 3 cups chicken stock
- 2 cups half-and-half
- Pinch freshly grated nutmeg
- Kosher Salt and freshly ground black pepper
Melt 1 stick of 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 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. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts. I always omit this last stick of butter. I've made it with and without, and there really isn't that much different. This soup is rich enough as it is!