Roasted Corn Chowder

Name: Roasted Corn Chowder
Total time: 115
Yield: 8
Ingredients: 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; ¼ cup chopped fresh flat-leaf parsley; 4 cloves garlic, chopped; 1 teaspoon dried celery flakes; ½ teaspoon paprika; ½ cup half-and-half; salt and ground black pepper to taste; ¼ cup shredded Cheddar cheese, or as needed (Optional)

Recipe by Will Bullock from allrecipes.com

Dinner 2 Hr. 55 Mins.

Ingredients

8 servings

•

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

•

¼ cup chopped fresh flat-leaf parsley
•

4 cloves garlic, chopped
•

1 teaspoon dried celery flakes
•

½ teaspoon paprika
•

½ cup half-and-half
•

salt and ground black pepper to taste
•

¼ cup shredded Cheddar cheese, or as needed (Optional)

Instructions

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 corn, 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.