Roasted Corn Chowder

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 425 degrees F (220 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Place the skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Heat reserved bacon fat in the 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 onion is very tender and dark brown, about 15 minutes.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits. Bring to a boil. Stir in corn, potatoes, parsley, garlic, celery, and paprika. 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.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': '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.'}

📊 Nutrition Facts

Per serving (8 servings total)