Buda Fooda

Corn & Fingerling Potato Chowder

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

  1. Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan & crumble.
  2. Add onion to drippings in pan; cook 8 minutes or until tender, stirring occasionally.
  3. Add corn, chopped thyme & garlic to pan; cook 30 seconds, stirring constantly.
  4. Stir in broth, milk, half-and-half & potatoes; bring to a simmer. Cover & cook 30 minutes or until potatoes are tender, stirring occasionally.
  5. 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.
  6. Return pureed mixture to pan. Stir in salt & pepper.
  7. Sprinkle with crumbled bacon. Serve with thyme sprigs if desired.

A Dan Buda Joint