Roasted Corn Chowder - cooking recipe

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
1/4 cup chopped fresh flat-leaf parsley
4 cloves garlic, chopped
1 teaspoon dried celery flakes
1/2 teaspoon paprika
1/2 cup half-and-half
salt and ground black pepper to taste
1/4 cup shredded Cheddar cheese, or as needed (optional)

Preparation

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.