Caramelized Corn Chowder Recipes

ROASTED CORN CHOWDER

Steps:

• 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.

CARAMELIZED CORN CHOWDER RECIPE

Steps:

• Cook corn in boiling water until tender, 5 minutes. Run ears under cold water until corn is cool enough to handle. Cut kernels from corn. Set aside. Cook bacon over medium heat in large saucepan until crisp, 5 minutes. Remove bacon and drain on paper towels. Coarsely chop. Set aside. Add onion to hot bacon drippings and cook until it begins to brown, 2 to 3 minutes. Add broth and bring to boil over medium heat. Reduce heat to simmer and add potatoes. Cook, partly covered, 8 to 10 minutes. While potatoes cook, melt butter over medium heat in large skillet. Add green onions and bell pepper and saute, stirring occasionally, until onions are wilted and peppers are beginning to soften, about 5 minutes. Add sugar, salt and pepper to taste. Saute 3 to 5 minutes more, stirring, until mixture begins to caramelize. When potatoes can be easily pierced with knife, add pepper and onion mixture, corn kernels and half-and-half to chowder and heat through, 5 minutes. Ladle chowder into bowls, garnish with the chopped bacon and serve. This recipe yields 4 servings. Each serving: 420 calories; 1,076 mg sodium; 50 mg cholesterol; 25 grams fat; 39 grams carbohydrates; 13 grams protein; 1.29 grams fiber.

CLASSIC CORN CHOWDER

Steps:

• In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.