Corn Chowder

Recipe:

1 stick butter
1 small onion, diced
1 small carrot finely chopped
1 small celery stalk finely chopped
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
salt and pepper to taste

Melt the 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 and set aside and cool to room temperature.

In another saucepan combine the corn and stock and bring to a boil. Simmer for 10 minutes. Pour the stock with the corn into the saucepan with the roux, whisking briskly so it does not lump. Return the skiller 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 into the thick corn mixture. Add salt and pepper to taste.