Roasted Corn Chowder
Ingredients1 h 55 m servings 362 cals
- 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.
- Cook's Note:
- You can add smoked salmon about 10 minutes before the end of the cooking time. Smoked salmon is strong; start with a couple ounces, then add more to taste. Season with salt and pepper just before adding the butter and cream.
- As the stock reduces, the salt will concentrate, so it's best to taste and season several times during the simmer. If you have time, chill and refrigerate the soup for a day or two, then reheat to serve.
Per Serving: 362 calories; 16.1 g fat; 43 g carbohydrates; 14 g protein; 42 mg cholesterol; 790 mg sodium. Full nutrition
ReviewsRead all reviews 3
I made this as written except I used fresh tarragon and fresh celery. We thought it was pretty good and will make it again. I will use half the bacon next time.
Roasted vegetables add so much more flavor and depth to your dish. I never thought of sauteeing them in the fry pan first, then roasting in the oven! Fantastic soup. Worlds better than the canne...