Chef Jack’s Corn Chowder

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Chef Jack’s Corn Chowder Chef Jack’s Corn Chowder

Servings: 8 to 10 servings
Prep Time: 15 min
Cook Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

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





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.

L&S Too, Pg. 25

Recipe courtesy Paula Deen

Show: Paula's Home Cooking/Lady and Sons Too! cookbook
          Watch Paula on Food Network

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Reader Comments:


This is my second time to make this soup. It's easy and just taste good!!! It's cold outside and this soup will warm everybody ! Thanks Paula!

By Vanessa awhite on December 11, 2013


I made this soup today, the directions were easy to follow, everything went as it should have, the soup was absolutely wonderful!! I felt like something was missing, then I remembered to add a bit of sea salt that made it perfect. Thanks again Paula!!

By carole keys on November 24, 2013


There are more reviews for this recipe of if you are looking for comments (over 300). I only used a 1/2 stick of butter for this recipe. I could see how a full stick would add more flavor but I did not miss it. I also used 2% milk instead of half and half. I whisked in a little bit of the stock with the roux and then put the roux in the pot with the stock. My skillet would not have been big enough to follow the recipes directions. After I added the milk, I brought the soup to a simmer to thicken the milk more. The carrots needed a few extra minutes, they were a little crunchy for my taste, but I may not have cut them small enough.

By Anonymous on January 15, 2013


will try your corn chowder,can not your recipe,s and i see your son,s new show.i have typ 2 sugar to.i hope your family a good year.thank,s for your recipe,s.

By darlene webb on November 13, 2012


Just got done making this!! It is absolutely delicious!! My kids are going to gobble this up when they get home from school! I didn't add the last stick if butte, it doesn't need it, but I did add some cut up potato and diced up half of a red pepper and put them both in with the corn and chicken stock. Will definitely be making this again and doubling it the next time. I haven't made anything by Paula that wasn't scrumptious!

By Nicole S. on October 16, 2012


This is awesome!!!!

By Anonymous on September 26, 2012


I would use fat free half n half instead of the fattening stuff and one stick butter and the rest margarine. Toooooo much fat in that recipe

By Stephanie Harrison on July 24, 2012


am going to make this tomorrow night, looks so good, can't wait. Love Paula's recipes, they are the best

By Judie on July 12, 2012


Super yummy!! Added chicken and diced potatoes. I will make this again.

By Lynn on May 15, 2012


How is it, that there are only 18 reviews for this amazing recipe?!?! This has to be, hands down, one of the most amazing soups I've ever had!! Thank you paula!! My family loves it!

By Kelly on April 20, 2012


Was watching Paula's show with my mom, the weather was a bit cold and it looked easy to cook. It was delicious, my kids and husband enjoyed it. I added a biscuit at the bottom of the bowl before adding the chowder. "wow" Definitely will make again ( :

By Myrna Martinez on March 16, 2012


Was watching Paula's show with my mom, the weather was a bit cold and it looked easy to cook. It was delicious, my kids and husband enjoyed it. I added a biscuit at the bottom of the bowl before adding the chowder. "wow" Definitely will make again ( :

By Myrna Martinez on March 16, 2012


This is a keeper. I followed the directions exactly EXCEPT as others had done, I didn't use the second stick of butter AND I added two cups of diced ham. Yummy ! ! !

By Nancy McKenzie on January 10, 2012


I had to go out of town on business. My 11 year old, picky eater, stayed with her aunt and uncle. When I got home all she could talk about was Paula Deen's corn chowder that Aunt Kim made. Keep up the good work, there are very few of your recipes that she has not loved. Definitely a 5

By Jana Godwin on November 02, 2011


Got this receipe from my daughter's Paula Deen cookbook.....Just awesome! Cooked it and served with a club sandwich. Very easy and has a great taste. Hardest part is washing the dishes.

By Kim Davis on October 23, 2011


I have left out the nutmeg each time I've made it, but OMG!!!!! This is delicious. I don't always give a score of 5, but this is amazing with the right corn. I add a can of cream of corn to the soup at the end, because I like it all to taste like corn. Otherwise, the corn and the soup taste like two separate entities and I like it to be more homogeneous. I love this soup and everyone that has tasted it wants the recipe. This is a surefire winner.

By tricia tacquard on May 19, 2011


My family loved this recipe! The second stick of butter really heightened the flavor. I also added some leftover ham.

By Anonymous on April 21, 2011


By Anonymous on December 18, 2010


This was definitely a crowd pleaser! I did not add the 2nd stick of butter and used 1.5 cups of half and half. It was delicious. I did sprinkle each serving with bacon bits, and that was fabulous!

By Anonymous on March 09, 2010


I have made this twice. It is delicious, Creamy and rich, I didn't use the second stick of butter. I used it for a card game which was mostly men and they loved it.

By Anonymous on February 13, 2010

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