Corn Chowder

Name: Corn Chowder
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 Pounds Butter; 2 Ea Chopped Onion; 8 Shredded Carrots; 4 Ribs Diced Celery; 2 Tablespoons Chopped Garlic; 3 Cups Flour; 3 Quarts Water; 2 Quarts Half N Half; 1/4 Cup Chicken Base; 5 Pounds Corn; 5 Tablespoons Mr. Jims Seasoning; 1 1/2 Tablespoon Nutmeg; 2 Teaspoon White Pepper; 2 Tablespoon Dixie Dust

A creamy corn chowder built on sautéed onion, carrot, celery, and garlic with a butter roux, thickened with half and half and simmered until rich.

⏱ Prep 20m🔥 Cook 35m🕒 Total 55m🍽 4 servings

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Ingredients

2 PoundsButter
2Ea Chopped Onion
8Shredded Carrots
4 RibsDiced Celery
2 TablespoonsChopped Garlic
3 CupsFlour
3 QuartsWater
2 QuartsHalf N Half
1/4 CupChicken Base
5 PoundsCorn
5Tablespoons Mr. Jims Seasoning
1 1/2 Tablespoon Nutmeg
2 TeaspoonWhite Pepper
2 TablespoonDixie Dust

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Method

1
Melt the butter in a large stockpot over medium heat, then add the chopped onion, shredded carrots, and diced celery. Sauté for 5-6 minutes until the vegetables begin to soften.
2
Add the chopped garlic and cook for another minute, just until fragrant.
3
Sprinkle the flour over the vegetables and stir constantly for 2-3 minutes to cook out the raw flour taste and form a light roux.
4
Slowly whisk in the half and half a little at a time, stirring continuously to keep the roux smooth and prevent lumps from forming, until fully incorporated and starting to thicken.
5
Gradually whisk in the water, then add the chicken base, Mr. Jim's seasoning, nutmeg, white pepper, and dixie dust, stirring until smooth.
6
Thaw the corn under hot running water if frozen, drain well, and add it to the pot.
7
Bring the chowder to a gentle simmer over low heat and cook, stirring occasionally to prevent scorching on the bottom, for 20 to 30 minutes until thickened and creamy.
8
Taste and adjust seasoning as needed, then ladle hot into bowls to serve.