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Roasted Corn Chowder |
Roasted fresh corn and potato chowder is hard to beat on a chilly day! For a twist, add just a few ounces of smoked salmon and have an incredible British Columbia-inspired smoked salmon corn chowder. Had this in a little cafe on a dock in Vancouver, BC while waiting for a sea plane to take me to the outer west coast of Vancouver Island for a late season salmon fishing trip. I spent several years playing around with it to recreate it. Don't know if I matched theirs exactly, but I have come up with this basic roasted corn chowder recipe that turns into a great smoked salmon chowder, too.
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
- ¼ cup chopped fresh flat-leaf parsley
- 4 cloves garlic, chopped
- 1 teaspoon dried celery flakes
- ½ teaspoon paprika
- ½ cup half-and-half
- salt and ground black pepper to taste
- ¼ cup shredded Cheddar cheese, or as needed (optional)
Instructions :
Prep : 30M | Cook : 8 cupsM | Ready in : 1H55M |
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Notes :
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