TOTAL TIME:0 hours 15 mins
Roasted vegetables from Mustard Glazed Pork Chops 4 c. low-sodium chicken broth
1 lb. frozen corn (thawed)
1/4 c. heavy cream
2 tbsp. fresh lemon juice
1/2 tsp. salt
1/2 tsp. pepper
Crumbled bacon and thinly sliced scallions, if desired
- Discard 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.
- Add 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