Creamy Corn Chowder
25m prep 30m cook 55m ready
A creamy corn chowder made with frozen corn and roasted root vegetables, pureed for a smooth base and finished with cream and lemon juice. Topped with bacon and scallions.
Ingredients
- 1 lb golden new potatoes halved (quartered if large)
- 1 onion cut into ¼-inch-thick wedges
- 1 tbsp olive oil
- 3 sprig fresh thyme
- Kosher salt and pepper
- 2 cup low-sodium chicken broth
- 8 oz frozen corn thawed
- 2 tbsp heavy cream
- 1 tbsp fresh lemon juice
- Crumbled cooked bacon for serving
- Thinly sliced scallions for serving
Nutrition (per serving, estimated)
Estimated based off 11 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 57.2 mg
- Iron: 2.05 mg
- Magnesium: 49.1 mg
- Phosphorus: 167 mg
- Potassium: 893 mg
- Zinc: 1 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 tbsp olive oil
- 3 sprig fresh thyme
- Kosher salt and pepper
- 2 cup low-sodium chicken broth
- 2 tbsp heavy cream
- 1 tbsp fresh lemon juice
Prepare
- 1 lb golden new potatoes, halved (quartered if large)
- 1 onion, cut into ¼-inch-thick wedges
- Thaw 8 oz frozen corn
- Crumbled cooked bacon, for serving
- Thinly sliced scallions, for serving
Let's Cook
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Step 1.
Heat the oven to 450°F. On a rimmed baking sheet, toss the potatoes and onion with the olive oil, thyme sprigs, and ¼ teaspoon each salt and pepper. Arrange the potatoes cut sides down and roast until golden brown and tender, 25 to 30 minutes.
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Step 2.
Discard the thyme sprigs from the roasted vegetables. Transfer half of the vegetables to a medium pot. Add the chicken broth and bring to a boil. Using an immersion blender (or a standard blender), puree the mixture until smooth.
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Step 3.
Add the thawed corn and the remaining roasted vegetables to the pot. Bring to a simmer. Stir in the heavy cream, lemon juice, and ¼ teaspoon each salt and pepper. Serve topped with crumbled cooked bacon and thinly sliced scallions if desired.
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