Roasted Corn Chowder

01Method

1. 1

   Heat the oven to 425°F (220°C).

2. 2

   In an oven-safe skillet over medium heat, melt a third of the butter, then add the corn and tarragon. Stir occasionally and cook until the corn starts to caramelize, about 5 minutes.

3. 3

   Transfer the skillet to the hot oven and roast the corn, stirring every 5 minutes, until it is lightly browned but still moist, about 20 minutes.

4. 4

   In a Dutch oven over medium-high heat, cook the bacon, turning as needed, until evenly browned, about 10 minutes. Set the bacon aside on paper towels to drain. Discard all but about a tablespoon of the rendered fat.

5. 5

   Using the reserved bacon fat in the Dutch oven over medium heat, add the onion and cook, stirring, until softened and translucent, about 5 minutes. Lower the heat and continue cooking until the onion is very tender and deep brown, about 15 more minutes.

6. 6

   Add the chicken stock to the caramelized onions, scraping up any browned bits from the bottom of the pot. Bring to a boil, then stir in the roasted corn, potatoes, parsley, garlic, celery flakes, and paprika. Crumble the bacon, keeping some aside for garnish, and stir it into the soup. Reduce to a low simmer and cook until the potatoes are tender, about 30 minutes.

7. 7

   Finish the chowder by stirring in the remaining butter and half-and-half, then season with salt and pepper. Serve topped with the reserved crumbled bacon and shredded Cheddar cheese.