roasted corn chowder

Ingredients

• Servings: 8
• 3 tablespoons butter, divided
• 3 cups fresh white corn kernels
• 1 teaspoon dried tarragon
• 1 pound bacon
• 1 large onion, chopped
• 3 cups chicken stock, or as needed
• 6 potatoes, diced
• 1/4 cup chopped fresh flat-leaf parsley
• 4 cloves garlic, chopped
• 1 teaspoon dried celery flakes
• 1/2 teaspoon paprika
• 1/2 cup half-and-half
• salt and ground black pepper to taste
• 1/4 cup shredded cheddar cheese, or as needed (optional)

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 55 mins


• preheat oven to 425 degrees f (220 degrees c).
• melt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.
• place skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
• place bacon in a dutch oven over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. remove bacon slices; drain on paper towels. pour off all but 1 tablespoon bacon fat.
• heat reserved bacon fat in dutch oven over medium heat; stir in onion. cook and stir until onion has softened and turned translucent, about 5 minutes. reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, about 15 minutes.
• pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits, and bring to a boil. stir potatoes, parsley, garlic, celery, and paprika into onion mixture. crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. reduce heat to low; simmer until potatoes are tender, about 30 minutes.
• stir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. sprinkle reserved bacon and cheddar cheese over soup to serve.