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

1. Melt butter in 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 coat. Cook until lightly browned; set aside to cool to room temperature.

4. Meanwhile, combine corn and chicken stock in another saucepan and bring to boil. Simmer for 10 minutes.

5. 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.

6. 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.

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