Chef Jack'S Corn Chowder

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

2. 2

   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.

3. 3

   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.

4. 4

   Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts. (This added butter could be optional).

* Per serving · 4 servings · Values may vary.