Sandra This Paula Deen Corn Chowder is a rich and creamy recipe, which is made with fresh corn and a full two sticks of butter. It’s the ultimate comfort food recipe, ready in about 45 minutes.
Paula Deen Corn Chowder Ingredients
- 1 cup (2 sticks) Butter
- 1 small diced onion
- 1 small finely diced carrot
- 1 small stalk diced celery
- 1 clove minced garlic
- 1/2 cup all purpose flour
- 3 cups fresh or frozen white corn kernels
- 3 cups chicken stock
- 2 cups half and half
- Pinch of freshly ground Nutmeg
- Salt and freshly ground black pepper to taste
How To Make Paula Deen Corn Chowder
- Sauté the Vegetables: In a large skillet or Dutch oven, melt 1 stick of the butter over medium heat. Add the onion, carrot, celery, and garlic, and sauté for about 2 minutes until softened and fragrant.
- Make the Roux: Sprinkle the flour over the cooked vegetables and stir to create a paste (a roux). Continue to cook, stirring constantly, until the roux is lightly browned. Set this skillet aside to cool to room temperature.
- Cook the Corn: While the roux cools, combine the corn and the chicken stock in a separate saucepan and bring the mixture to a boil. Let it simmer for 10 minutes.
- Combine and Thicken: This is the crucial step for a smooth chowder. While whisking the cooled roux mixture briskly, slowly pour the boiling stock with the corn into the skillet, a little at a time. Once all the stock is incorporated, return the skillet to the heat and bring it back to a boil. The mixture should become very thick.
- Finish with Cream and Butter: In a small saucepan, gently heat the half-and-half until it is warm (do not boil). Stir the warm half-and-half into the thick corn mixture. Add the nutmeg and season with salt and pepper to taste. Just before serving, cut the remaining stick of butter into chunks and stir it into the hot soup until it has melted completely.
Recipe Tips
- How to get a perfectly smooth, lump-free chowder? The secret is the temperature difference. By letting your roux (the flour and butter paste) cool down to room temperature before you slowly whisk in the hot chicken stock, you prevent the flour from seizing up and creating lumps. Constant, brisk whisking is essential.
- What’s the purpose of the final stick of butter? This is a signature Paula Deen move for ultimate richness! Stirring in a final stick of cold butter at the end is a classic technique called “monter au beurre” which enriches the soup, gives it a beautiful glossy sheen, and adds an incredibly silky mouthfeel.
- Can I make this ahead of time? Yes. This chowder is fantastic for making a day in advance. The flavors will have even more time to meld. Store it in an airtight container in the refrigerator and reheat gently on the stove. You may need to add a splash of milk or cream to thin it out as it will thicken upon sitting.
- Can I use frozen corn? Yes, the recipe works perfectly with either fresh or frozen corn kernels. If using frozen, there is no need to thaw it before adding it to the chicken stock.
What To Serve With Corn Chowder
This rich and creamy chowder is a hearty meal in a bowl. It is perfectly served with:
- Classic oyster crackers or saltines
- A slice of warm, crusty bread or Southern-style cornbread for dipping
- A simple green salad with a light vinaigrette to cut through the richness
How To Store Corn Chowder
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The chowder will thicken as it cools.
- Freeze: While it can be frozen, be aware that cream-based soups can sometimes separate or become slightly grainy upon thawing. For the best results, let it cool completely before freezing for up to 3 months.
Corn Chowder Nutrition Facts
- Serving: 1 cup
- Calories: 550 kcal
- Carbohydrates: 35g
- Protein: 9g
- Fat: 42g
- Saturated Fat: 26g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my chowder lumpy?
Lumpy chowder is almost always because the hot liquid was added too quickly to the hot roux. For a foolproof method, let the roux cool down completely and add the hot stock very slowly while whisking constantly.
Can I use whole milk instead of half-and-half?
You can, but the chowder will be slightly less rich and creamy. For the most decadent, authentic Paula Deen experience, the half-and-half is recommended.
Can I add bacon to this?
Absolutely! For extra savory flavor, you could cook 4-5 slices of chopped bacon in the skillet first. Remove the crispy bacon, then sauté the vegetables in the rendered bacon fat. Sprinkle the crispy bacon on top as a garnish before serving.
Try More Recipes:
- Paula Deen Jiffy Corn Soufflé Recipe
- Paula Deen Creamed Corn Recipe
- Paula Deen Cornbread Stuffing Recipe
Paula Deen Corn Chowder Recipe
Description
An incredibly rich, thick, and creamy corn chowder made in the classic Southern style with a buttery roux and fresh vegetables.
Ingredients
Instructions
- In a large skillet, melt 1 stick of butter and sauté the onion, carrot, celery, and garlic.
- Stir in the flour to make a roux and cook until lightly browned. Remove from heat and let it cool completely.
- In a separate pot, bring the corn and chicken stock to a boil and simmer for 10 minutes.
- Slowly whisk the hot corn and stock mixture into the cooled roux until smooth.
- Return the skillet to the heat and bring to a boil until very thick.
- Gently heat the half-and-half, then stir it into the corn mixture. Season with nutmeg, salt, and pepper.
- Just before serving, stir in the remaining 1 stick of butter, cut into chunks, until it has melted.
Notes
- The most important tip for a smooth, lump-free chowder is to let the roux cool to room temperature before you slowly whisk in the hot stock.
- Don’t skip the final step of stirring in the second stick of butter; this is the secret to an ultra-rich and silky finish.
- For a vegetarian version, simply substitute the chicken stock with a good quality vegetable stock.
- The chowder will thicken significantly as it cools. Reheat gently on the stove with a splash of milk to thin it back out if needed.
Paula Deen Corn Chowder Recipe
