Chef Jack's Corn Chowder

Name: Chef Jack's Corn Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters (2 sticks) butter; 1 small carrot, finely diced; 1 small celery stalk, diced; 710 milliliters chicken stock; 710 milliliters white corn kernels, fresh or frozen; 118 milliliters all-purpose flour; 1 clove garlic, minced; 473 milliliters half-and-half; 10 servings Kosher salt and freshly ground black pepper; 1 pinch Pinch freshly grated nutmeg; 1 small onion, diced

Chef Jack's Corn Chowder might be just the soup you are searching for. This recipe makes 10 servings with 322 calories, 6g of protein, and 26g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. Head to the store and pick up kosher salt and pepper, carrot, onion, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Melt 1 stick of butter in a large saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the onion, carrot, celery, and garlic, and saute for 2 minutes.

Ingredients you will need

Carrot

Celery

Garlic

Onion

Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.

Ingredients you will need

All Purpose Flour

Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes.

Ingredients you will need

Chicken Stock

Corn

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Stock

Corn

Equipment you will use

Whisk