Roasted Corn And Chicken Chowder Recipes

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
• Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
• Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

Steps:

• Cut the kernels off the corn and scrape the cobs with the back of a knife to remove the liquid. Melt 1 tablespoon butter in a dutch oven or other large pot over medium-high heat. Add the bacon and cook, stirring, until crisp, 3 to 4 minutes. Remove to a paper towel-lined plate with a slotted spoon; remove 2 tablespoons of the drippings and set aside.
• Reduce the heat under the pot to medium and add the remaining 1 tablespoon butter, the chopped onion, corn and liquid, and a pinch each of salt and pepper. Cook, stirring, until the onion is tender, 5 to 7 minutes.
• Add the potatoes and chopped garlic to the pot and season with the smoked paprika and thyme; cook, stirring, 1 minute. Add the chicken broth and 1 teaspoon salt; cover and bring to a boil. Uncover and simmer until the potatoes are tender, 6 to 8 minutes.
• Smash some of the potatoes with a fork to thicken the soup. Stir in the chicken and heavy cream and cook until the chicken is warmed through, about 3 minutes.
• Heat the reserved bacon drippings in a small skillet over medium-high heat. Add the sliced onion and cook until browned, 3 minutes, adding the sliced garlic during the last 30 seconds. Remove with a slotted spoon to the plate with the bacon. Divide the soup among bowls; top with the bacon, onion and garlic.

Steps:

• Cook chopped bacon in a large non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, red pepper, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
• Add thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gentle boil and stir continuously until soup thickens slightly.
• Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally. Serve hot.

Steps:

• Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
• Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes. Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
• Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.

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.