Corn Chowder

Servings: 4

Ingredients:

• 1.5 lb gold potatoes, quartered
• 2 small onions, cut into 1/2" wedges
• 1 lb corn (off the cob)
• 4 c chicken broth
• 1/4 c heavy cream
• 2 Tbsp lemon juice
• 1 tsp salt
• 1 tsp pepper
• Olive oil
• Bacon bits (optional, for topping)
• Green onions, thinly sliced (optional, for topping)

Directions

1. Preheat oven to 450°F.
2. Toss the onions and potatoes in olive oil, then place on a baking tray, placing potatoes cut side down. Roast until golden brown and tender, about 25-30 minutes.
3. Combine half the roasted vegetables in a pot with chicken broth and bring to a light boil, then puree with a hand blender until smooth (you can use a standard blender, but I would recommend letting it cool down a bit first.
4. Add the remaining roasted vegetables, corn, salt, and pepper and bring back to a simmer. Simmer for 4-5 minutes.
5. Turn the heat to low before stirring in the heavy cream and lemon juice. Taste for seasoning.
6. Serve with crumbled bacon bits and thinly chopped green onions.