Creamy Corn Chowder | Recipe Reader

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