Creamy Corn Chowder

Step 1 -Preheat the oven to 450 degrees F.

Step 2 -Line an 18x26-inch baking sheet with parchment paper.

Step 3 -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.

Step 4 -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.

Step 5 -Transfer the roasted vegetable mixture from the oven to a wire rack and let them cool.

Step 6 -Discard the thyme sprigs from the roasted vegetable mixture.

Step 7 -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.

Step 8 -With an immersion blender, carefully purée the vegetable-broth mixture in the pot until smooth.

Step 9 -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.

Step 10 -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.

Step 11 -Ladle the chowder in individual bowls and top evenly with the crumbled bacon and the scallions.

Step 12 -Serve.