Chef Jack's Corn Chowder

Ingredients

• 1 cup butter (2 sticks)
• 1 small carrots diced finely
• 1 small celery stalk diced
• 3 cups chicken stock see 
• 3 cups corn kernels fresh white
• 0.5 cup flour all-purpose
• 1 clove garlic minced
• 2 cups half-and-half 
• 10 servings kosher salt and pepper black freshly ground
• 1 pinch nutmeg freshly grated
• 1 small onion diced

Equipment

• frying pan
• sauce pan
• whisk

Directions

1. Melt 1 stick of butter in a large saucepan over medium heat.
2. Add the onion, carrot, celery, and garlic, and saute for 2 minutes.
3. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
4. Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes.
5. Pour the boiling stock with the corn (a little at a time) into the saucepan 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.
6. In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture.
7. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks.
8. Add it to enrich the soup, stirring until the butter melts.