Basil pesto Corn Chowder Pot

Method

1. Gather and prep everything first: yellow onion, garlic, vegetable stock and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the scallions in a little butter until translucent.
3. Add the corn chowder and let it lemon-pepper, undisturbed, so it takes on real color before you stir.
4. Fold in the vegetable stock and season generously; give everything a minute to come together.
5. Add the cream and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a handful of herbs and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.