Categories: corn, dinner, soup
Ingredients
- 1 cube butter
- 1 small onion, diced
- 1 small carrot, finely diced
- 1 small celery stalk, diced
- 1 clove garlic, minced
- 1/2 c. flour
- 3 c. corn (fresh or frozen)
- 3 c. chicken stock
- 2 c. half and half
- Nutmeg
- Salt
- Pepper
Directions
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Melt butter in large saucepan over medium heat.
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Add the onion, carrot, celery, and garlic, and saute for 2 minutes.
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Add the flour and stir to coat. Cook until lightly browned; set aside to cool to room temperature.
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Meanwhile, combine corn and chicken stock in another saucepan and bring to boil. Simmer for 10 minutes.
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Gradually pour the boiling stock with the corn into the other saucepan, whisking briskly to avoid lumps. Return pan to heat and bring to a boil. Mixture should become very thick.
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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.