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Corn Chowder

Servings: 4

  • 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)
  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.