Home
Corn & Fingerling Potato Chowder
Ingredients
- 2 sliced applewood smoked bacon
- 1 3/4 cups diced onion
- 3 1/2 cups fresh corn kernels (about 7 ears)
- 1 tsp chopped fresh thyme
- 2 garlic cloves, minced
- 2 cups fat-free, less-sodium chicken broth
- 1/2 cup 2% reduced-fat milk
- 1/2 cup half-and-half
- 8 oz (1/4-inch thick) round fingerling potato slices
- 1/4 tsp salt
- 1/4 tsp black pepper
- Thyme sprigs (optional)
Instructions
- Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan & crumble.
- Add onion to drippings in pan; cook 8 minutes or until tender, stirring occasionally.
- Add corn, chopped thyme & garlic to pan; cook 30 seconds, stirring constantly.
- Stir in broth, milk, half-and-half & potatoes; bring to a simmer. Cover & cook 30 minutes or until potatoes are tender, stirring occasionally.
- Transfer 2 cups potato mixture to a blender. Remove center piece of blender lid to allow steam to escape. Place lid on blender and cover with paper towel to avoid splatters. Blend until smooth.
- Return pureed mixture to pan. Stir in salt & pepper.
- Sprinkle with crumbled bacon. Serve with thyme sprigs if desired.