Paula Deen Chef Jack’s Corn Chowder

Paula Deen Chef Jack’s Corn Chowder is a thick, buttery soup made with fresh corn, chicken stock, and half and half. It comes together in 30 minutes and feeds eight. On a cool fall evening or at a church supper, this is the kind of comfort only Southern kitchens know.

The roux is what makes or breaks it. Paula cooks the butter and flour until lightly browned, then whisks in the boiling stock a little at a time. Skip that slow pour and you get lumps no amount of stirring will fix.

Dice the vegetables small so they cook through in two minutes with the roux. You can use frozen corn if fresh is out of season. Serve it the same day, because the butter and half and half lose their richness once reheated.

Paula Deen Chef Jack’s Corn Chowder

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Course: SoupCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

375

kcal

A creamy, roux-thickened corn chowder finished with warm half and half and a full stick of butter stirred in just before serving.

Ingredients

• 3 cups chicken stock
  

• 2 cups half and half
  

• 3 cups fresh or frozen white corn kernels
  

• 1/2 cup all purpose flour
  

• 1 clove minced garlic
  

• 1 small stalk diced celery
  

• 1 small finely diced carrot
  

• 1 small diced onion
  

• 1 cup (2 sticks) Butter
  

• pinch freshly ground Nutmeg

Directions

• Make the roux: Melt 1 stick of butter in a large skillet 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.
• Cook the corn: Meanwhile, combine the corn and chicken stock in a saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the skillet 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.
• Finish the chowder: 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.

Tools for this recipe

• Lodge 12-inch cast iron skillet, Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned corn instead of fresh or frozen?

You can, but drain it well and skip the 10 minutes of simmering since canned corn is already cooked. The chowder will be a little sweeter and the kernels softer than with fresh corn.

How do I keep the roux from getting lumpy?

Let the roux cool to room temperature before adding the hot stock. Pour the stock in slowly, a little at a time, and whisk constantly. If lumps form anyway, strain the soup through a mesh sieve before adding the half and half.

How long does this chowder keep in the fridge?

It holds for about two days in a sealed container. The butter and cream separate when cold, so reheat it gently over low heat and stir often. It will not taste as rich as the first day.

Why does Paula add the second stick of butter at the very end?

Cold butter stirred into a hot soup right before serving gives it a glossy, velvety finish. Cooking it in would break the emulsion and leave the chowder greasy instead of smooth.

Can I make this ahead for a dinner party?

Make everything through the half and half step, then cool and refrigerate. When you are ready to serve, reheat gently and stir in the second stick of butter at the last minute. Do not add the butter ahead of time or it loses the finishing effect.