Love & Best Dishes: Chef Jack’s Corn Chowder Recipe | Fall Soup Ideas for Dinner

Chef Jack’s Corn Chowder Recipe | Fall Soup Ideas for Dinner – This homemade creamy soup recipe is vegetarian and full of vegetables and is a great soup for dinner idea for summer or fall.
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Chef Jack’s Corn Chowder Recipe: https://www.pauladeen.com/recipe/chef-jacks-corn-chowder/
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– Y’all, I’m kinda walking
down memory lane this morning. (butter thudding) I’m melting a stick of butter (pot clattering) into my
(hands clapping) little Dutch oven pot, (paper rustling) and I’m gonna saute the onions, the celery, the
carrots, and the garlic. (dish rattling) And when I wrote my second cookbook, “The Lady and Sons, Too!” T-O-O, oh my gosh, I had almost completely taken hiatus from the restaurant. And I remember I was
living on Abercorn Street in that precious little
pre-Civil War house that I had. And I sat at that table and I wrote that whole cookbook book in a notepad with pencils. And I remember sitting up
there till two and three in the morning looking out my window and writing, just to writing. But so for my second book cookbook I thought I’m gonna ask around
some of these Savannah people if they’d share one of their
favorite recipes with me. And I am so sorry that because I can’t remember the lady’s name because it has been quite a few years. But I said, do you have
any wonderful recipes you’d like to share and
have the world try ’em? And she said, yes, Chef Jack’s
corn chowder is so good. And I would love for you to
have it to put in your cookbook so it got in there.
(drawer sliding) So I hope that y’all will try Chef Jack’s corn chowder. All right, so I’m gonna put in my onion and listen, Chef Jack, this is, I thought this was very cute.
(spatula banging) He said, drop a slice of butter in
the bottom of your bowl and then put your coin chowder in it. He said it would just make
it a little bit richer, little bit better.(laughing) All right, look at that.
Look at that carrot. I’m telling you what Theresa
and her little kitchen gadgets, (laughing) she can do
anything with her gadgets. And that’s a perfect cut, Theresa. Just a perfect cut for a carrot. I don’t like those carrots, the precut ones. I use them in my carrot cakes. Alright. And that was garlic. I use them in my carrot cakes,
(lids clanking) but I just, I don’t like them
I just feel like they’re fake. So this is beautiful to use the fresh. Thank you, thank you. Thank
you for not giving in. (spatula banging)
– You’re welcome. – [Paula] Not succumbing to (laughing). – Ethan?
– Yes. All right, now in this pot we’re using a beautiful white corn. And down here
(kernels clanking) we all are crazy about Silver Queen, Silver Queen corn. And it makes the best
cream corn you have ever put in your mouth. It’ll make the dog do tricks. (bowl clanking) I’m not kidding.
(utensil banging) So I’m gonna just heat this up (bowl rattling)
let it kind of simmer for maybe 10 minutes.
(bowl clanking) (liquid pouring) (bowl clanking) So it really,
(liquid pouring) really makes it easy. So that’s our chicken stock. (glass clanking) And we’ll just let that go and we’re gonna let these get soft and then we’ll be ready for the next step. All right, we have sauteed
that for a couple of minutes. Now I’m gonna add our flour and you wanna make sure you stir this good because it’s gonna make a roux for us to thicken our soup. So like I said, we just heating that up. I guess we’ve been heating
it up maybe 10 minutes. (food sizzling) And we’re going slowly
add that to this pot. I mean you can kind of do it like this so I can have control over it. (food sizzling) Whoa (laughing). (food sizzling) It’s gonna be so thick, y’all. (bowl clanking) All right now I’m gonna. (liquid pouring)
(liquid bubbling) There we go. And you wanna keep
stirring, stirring, stirring ’cause you don’t want any that roux to leave any lumps in your chowder. (liquid pouring) Now like I said, Chef Jack uses (pot clanking) frozen white corn niblets, but if your corn that you’re
getting is still good, I bet up north I bet they’re
still getting some good corn, don’t you Eddie? Don’t you think? – Yeah. Well.
– ‘Cause they’re behind us. – I think they would be pretty
close to the end of their. – You think so?
– Season up there. – Yeah, but fresh corn
would be even better. Alright, now we still got two cups of half and half that
we’re going to put in there and I’m gonna heat this separately. (button clicking) Slowly heat that up. I’m gonna turn this one down. (liquid sloshing) and it looks real, real good. Alright, now we’re not finished with it, but I’m gonna still taste it because we hadn’t added
any salt or pepper. It’s good just like that.(laughing) (spoon clanking) Yum. Yum, yum. (machine whirring) And I do like using the
cracked pepper in this. (liquid boiling)
(liquid sloshing) Okay, we’re gonna let that
heat up just a second, and then we’ll be able to
complete our soup, y’all. All righty, we’ve got our
half and half nice and warm (liquid dripping) so it won’t shock our chowder. (liquid pouring) There we go. (pot clanking) (humming) Looks good. Good, good. I could sure love a nice chilly day when I make a pot of this, y’all. Yum. With some corn bread we can just have corn all over the place. Corn bread, corn chowder. Corn on the cob.(laughing) Okay, this is,
(spatula banging) a really, really nice thickness. I’m going to add just a little salt, (machine whirring) but not a whole bunch. ‘Cause everybody can salt or
pepper theirs at the table. And
(utensil banging) especially when you go to serve this, put your bottle of hot sauce on the table. Alright, (bowl clanking) so I got a little, I got a little, you know
what, I’m gonna go ahead and do this. I like doing this on individual bowls, but I’ve got some fresh nutmeg. (tool grating) I think I’m gonna try to do
it over here and that’s safer. (tool grating) Okay, a little nutmeg,
(bowl clanking) but I really like putting just a scratch of nutmeg on top of your bowl. Uh oh, I’m about to forget something. I told you that Chef Jack
said to cut off a piece and put it in the bottom of your bowl, but he did not say that. He said drop the whole stick of butter into the pot to make that chowder nice and rich, rich, rich. The butter’s melted enough
for me to have a little bit. (ladle clanking and tapping) Chef Jack, what would be good in this too is small diced potatoes like in your clam
chowder how you have the, (spoon clanking) but this looks so good and I so appreciate y’all sharing your sought after Chef Jack’s corn chowder. (laughing) There we go. I got it out. I think this chowder is perfect, perfect just the way it is. But put out that hot sauce jar.(laughing) Loving best dishes y’all,
especially to Chef Jack for sharing his recipe with me. And remember, don’t let
anybody take your joy of living away from you. Hey, y’all, it’s Paula Deen. Now, if you enjoyed this video,
be sure to like it and click the subscribe button
as well as the notification and bell to be alerted
when I post a video. Love and Best Dishes Y’all.