Ingredients
2 sticks butter
1 small onion, diced
1 carrot, diced
1 celery stalk, diced
2 to 3 medium potatoes, diced
2 to 3 strips bacon, cooked and diced
1 clove garlic, minced
1/2 cup flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch grated nutmeg
Salt and pepper to taste
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. Combine the corn, potatoes and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the stock, with corn, bacon and potatoes, 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 thicken considerably.
In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg, salt and pepper, to taste. Just before serving, cut the remaining stick of butter into a chunks and stir into the soup until melted.
