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

Preheat oven to 450°F.

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.

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.

Add the remaining roasted vegetables, corn, salt, and pepper and bring back to a simmer. Simmer for 4-5 minutes.

Turn the heat to low before stirring in the heavy cream and lemon juice. Taste for seasoning.

Serve with crumbled bacon bits and thinly chopped green onions.