Chef Jack's Corn Chowder Recipe by Paula Deen

Level: Easy

Time: 40 MINUTES

2 ratings


  • 3 cups chicken stock
  • 2 cups half-and-half
  • 3 cups white corn kernels, fresh or frozen
  • 1/2 cup all-purpose flour
  • 1 clove garlic, minced
  • 1 small stalk celery, diced
  • 1 small carrot, finely diced
  • 1 small onion, diced
  • 1 cup (2 sticks) butter
  • pinch nutmeg, freshly ground


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.


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.


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.

Chef Jack's Corn Chowder


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2 Reviews

Kelly 8/18/2015
I have been maki

I have been making Chef Jacks Corn Chowder for a couple years now. It is one of my family's favorites!! Make NO changes! And don't be afraid of the nutmeg. It's a lovely addition!! DeeLISH!!!

Karla 11/20/2014
Excellent! Made

Excellent! Made no adjustments. A new fave for sure, thank you Paula :)

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