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Roasted Corn Chowder
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Prep Time:
30 minutes
Cook Time:
85 minutes
Total Time:
115 minutes
Elevate classic chowder with smoked salmon for a Canadian twist.
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
  • 0.25 cup chopped fresh flat-leaf parsley
  • 4 cloves garlic, chopped
  • 1 teaspoon dried celery flakes
  • 0.5 teaspoon paprika
  • 0.5 cup half-and-half
  • salt and ground black pepper to taste
  • 0.25 cup shredded Cheddar cheese, or as needed
Instructions:
  • Preheat oven to a piping hot 425 degrees F (220 degrees C).
  • In an oven-proof skillet over medium heat, melt 1 tablespoon of butter. Add corn and tarragon, then cook until corn begins to brown, stirring occasionally, for about 5 minutes.
  • Roast the corn in the preheated oven, stirring every 5 minutes, until lightly browned but still juicy, for about 20 minutes.
  • In a Dutch oven over medium-high heat, cook the bacon until evenly browned, about 10 minutes, turning occasionally. Remove bacon slices and drain on paper towels, reserving 1 tablespoon of bacon fat in the pot.
  • In a Dutch oven, heat the delicious bacon fat over medium heat. Add the onion and cook until softened and translucent, around 5 minutes. Lower the heat to medium-low and keep cooking and stirring until the onion is richly caramelized and very tender, for about 15 minutes.
  • Pour flavorful chicken stock over a bed of caramelized onions and stir well, making sure to scrape the bottom of the pot to incorporate all the delicious browned bits. Bring the mixture to a boil. Add in sweet corn, tender potatoes, fresh parsley, aromatic garlic, crunchy celery, and a touch of smoky paprika to infuse the base with layers of flavor. Crumble crispy bacon into the soup, saving a portion for an enticing garnish. Reduce the heat to low and let the soup simmer until the potatoes are fork-tender, roughly 30 minutes.
  • Incorporate the remaining 2 tablespoons of butter and half-and-half into the soup, then season with salt and pepper. Finish by topping the soup with the reserved bacon and Cheddar cheese before serving.

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