Creamy Corn Chowder

Mike Garten

Yields:

4 serving(s)

Total Time:

15 mins

Cal/Serv:

425

Consider this creamy potato, onion, and corn soup comfort in a bowl.

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Ingredients

1. Step 1Discard thyme from reserved roasted vegetables and transfer half of them to large pot. Add low-sodium chicken broth and bring to a boil. Using immersion blender (or standard blender), puree until smooth.
2. Step 2Add frozen corn (thawed) and remaining roasted vegetables to pot and bring to a simmer. Stir in heavy cream, fresh lemon juice, salt, and pepper. Serve topped with crumbled bacon and thinly sliced scallions if desired.

Nutritional Information (per serving): About 425 calories, 15 g fat (5 g saturated), 14 g protein, 510 mg sodium, 66 g carb, 6 g fiber

What you'll need: Immersion blender ($76, amazon.com)

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