Ingredients
2 cups fresh corn kernels, shaved from 2 ears of corn
10-12 baby gold potatoes, cut into quarters
1 tsp olive oil
½ tsp salt
¼ tsp pepper
1 medium yellow onion, diced
4 strips bacon, sliced into small pieces
¼ cup all-purpose flour
3 ½ cups chicken broth
2 cups heavy cream
4 oz diced green chilies, drained
salt and pepper
Instructions
Preheat oven to 425 degrees F.
Add the corn kernels, diced potato, oil, 1/2 tsp salt and 1/4 tsp pepper in a large bowl and toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast in oven for 20-25 minutes, stirring half way, until corn and potatoes are lightly charred.
In a large pot over medium high heat, add the bacon pieces and cook for two minutes or until bacon grease is rendered, but bacon is still soft. Add the diced onion, and sauté for 5 minutes, or until onion is soft and translucent. Whisk in the flour and cook for 2 minutes, until thickened.
Gradually whisk in the chicken broth. Stir in the heavy cream, and green chilies. Add the roasted corn and potato to the pot and stir to combine. Simmer for 5 to 10 minutes. Season with salt and pepper to your liking. Enjoy!