Roasted Corn Chowder

Roasted Corn Chowder

A basic roasted corn and potato chowder can be made with smoked salmon for a British Columbia-inspired flavor.

Preparation Time
30 mins
Cooking Time
1 hr 25 mins
Total Time
1 hr 55 mins
Calories
362 Calories

Recipe Instructions

Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
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.
Step 3
Place skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Roasted Corn Chowder
Roasted Corn Chowder

Ingredients

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

Categories

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