Roasted Corn Chowder Recipe

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 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.

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.