The BEST soup recipe!

This is my favorite soup recipe! I'm pretty sure it's all the butter. So, if you have some extra time I would suggest trying it out! It's delicious. The only thing I don't like about making it is it uses so many dishes! I don't really follow the recipe either, I probably double or triple the veggies & I usually use more chicken stock than is said. A lot of recipes I don't measure tho, I just do "abouts". LOL!

Another thing is I cook my veggies for a longer time cuz I don't like them to be crunchy.

Chef Jack's Corn Chowder
Recipe courtesy Paula Deen

8 to 10 servings.
Ingredients:
•1 cup (2 sticks) butter
•1 small onion, diced
•1 small carrot, finely diced
•1 small celery stalk, diced
•1 clove garlic, minced
•1/2 cup all-purpose flour
•3 cups white corn kernels, fresh or frozen
•3 cups chicken stock
•2 cups half-and-half
•Pinch freshly grated nutmeg
•Kosher salt and freshly ground black pepper

Directions
Melt 1 stick of butter in a large saucepan 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 another saucepan, and bring to a boil. Simmer for 10 minutes. 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.

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.