Creamy Corn Chowder
Ingredients
- 1¾ lbs golden new potatoes, halved (quartered if large)
- 2 small onions, cut into ¼-in. thick wedges
- 2 Tbsp olive oil
- 6 sprigs fresh thyme
- Kosher salt
- Pepper
- 4 cups low-sodium chicken broth
- 1 lb frozen corn, thawed
- ¼ cup heavy cream
- 2 Tbsp fresh lemon juice
- Crumbled bacon and thinly sliced scallions, for serving
Instructions
- Heat oven to 450°F. On large rimmed baking sheet, toss potatoes and onions with oil, thyme and ¼ tsp each salt and pepper. Arrange potatoes cut sides down and roast until golden brown and tender, 25 to 30 min.
- Discard thyme from vegetables and transfer half of them to large pot. Add chicken broth and bring to a boil. Using immersion blender (or standard blender in batches), puree until smooth.
- Add corn and remaining roasted vegetables to pot and bring to a simmer. Stir in cream, lemon juice and ½ tsp each salt and pepper. Serve topped with bacon and scallions, if desired.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
425
|
425
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 14 | 14 |
| Carb (g) | 66 | 66 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 510 | 510 |
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