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