2smallgreen onions, thinly slicedgreen and white parts
1cupred or green bell pepperchopped
1largecarrotdiced
117 ouncecan or frozen creamed corn
2cupscorn kernels fresh or frozen
4-6cupsvegetable or chicken stock
1 1/2cupspeeled russet potatoesdiced
1-2tablespoonschipotlesdiced, optional
1/2-1cuphalf and half
salt and pepperto taste
squeeze of fresh lemon juice
Instructions
Heat olive oil in a large sauté pan or saucepan. Cook garlic and onions until they become translucent, about 3 minutes. Add bell pepper and carrot and cook for a few minutes more. Add all remaining ingredients except the half and half. Cook until potatoes are tender. Reduce heat to a low simmer, add half and half and salt and pepper to taste. Just before serving, add lemon juice. Serve with a drizzle of pesto or Salsa Verde if desired.