1 cup (2 sticks) butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
½ cup flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups Longmont Dairy half and half
Pinch freshly grated nutmeg
Salt and freshly ground black pepper, as desired
Longmont Dairy Mild Cheddar Cheese, shredded, about ½ cup
Melt 1 stick of the butter (reserve the second stick) in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and sauté for two 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. Garnish with shredded Mild Cheddar Cheese.
From www.foodnetwork.com ; Mooo News, January 2006
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