Recipe Background
When the breeze is brisk, the bowl needs to be warm. Let Creamy Corn Chowder warm you from the inside out! Packed full of golden new potatoes and sweet corn in each creamy spoonful, every bite is more comforting than the last. Add some crumbled bacon and sliced scallions, and this Creamy Corn Chowder will reach optimal soup perfection. Warm up to a bowl... even two!
When the breeze is brisk, the bowl needs to be warm. Let Creamy Corn Chowder warm you from the inside out! Packed full of golden new potatoes and sweet corn in each creamy spoonful, every bite is more comforting than the last. Add some crumbled bacon and sliced scallions, and this Creamy Corn Chowder will reach optimal soup perfection. Warm up to a bowl... even two!
Ingredients
For the roasted vegetables:
- 3 1/2 pounds golden new potatoes halved or quartered
- 4 small onions cut into 1/4-inch-thick wedges
- 4 tablespoons olive oil
- 12 sprigs fresh thyme
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
For the corn chowder:
- 4 cups low-sodium chicken broth
- 1 (16-ounce) bag frozen corn thawed
- 1/4 cup heavy cream
- 2 tablespoons lemon juice freshly squeezed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- bacon optional, to taste, cooked and crumbled, for topping
- scallions optional, to taste, thinly sliced, for topping
Directions
- Preheat the oven to 450 degrees F.
- Line an 18x26-inch baking sheet with parchment paper.
- In a large bowl, add the potatoes, the onions, the olive oil, the thyme, 3/4 teaspoon of the salt, and 3/4 teaspoon of the black pepper and toss to combine.
- On the prepared baking sheet, in a single layer with the potatoes cut-side down, add the potato mixture and roast until the veggies are golden-brown and tender, about 25-30 minutes.
- Transfer the roasted vegetable mixture from the oven to a wire rack and let them cool.
- Discard the thyme sprigs from the roasted vegetable mixture.
- In a clean large pot over medium-high heat, transfer 1/2 of the roasted vegetable mixture and the chicken broth and bring to a boil. Set aside the remaining roasted vegetable mixture.
- With an immersion blender, carefully purée the vegetable-broth mixture in the pot until smooth.
- In the same large pot over medium heat, add the thawed corn and the remaining roasted vegetable mixture to the puréed mixture and bring to a simmer.
- Add the heavy cream, the lemon juice, the remaining salt, and the remaining black pepper to the chowder mixture and let it simmer, about 3-5 minutes.
- Ladle the chowder in individual bowls and top evenly with the crumbled bacon and the scallions.
- Serve.
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