Corn Chowder

on Oct 14 in Favorites, Main dish, Soup, Vegetables by

You will kick yourself if you don’t double this recipe. As you all know soups are better the next day, and this one is no exception. My family requests this soup often and a certain friend, that will remain nameless, but you know who you are…. In our house we serve this soup with freshly crushed ritz crackers on top. If you were eating this with my husband, he would pretty much force you to try it this way. So give it a shot, you won’t be sorry.

Serves 6

1/2 cup (1 stick) butter
1 onion, diced
1 carrot, finely diced
1 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 whole milk
Ritz crackers, crushed (but not to a fine dust. Leave it chunky)
Pinch freshly grated nutmeg (jarred is fine)
Kosher salt and freshly ground black pepper

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 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 so it doesn’t lump
Return the saucepan to the heat and bring to a boil. The mixture should become very thick.
In a small saucepan, gently heat the whole milk; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste.
Top with crushed crackers

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