Corn and Fingerling Potato Chowder

By Kitchenbee

Thick creamy chowder with bits of applewood smoked bacon. A combination of a creamed corn dish and baked potato, combining comfort food and holiday dinners.

From Cooking Light recipe collection

Ingredients

• 2 slices applewood smoked bacon
• 1 3/4 cup diced onion
• 3 1/2 cups fresh corn kernels (about 6-7 ears)
• 1 tsp chopped fresh thyme
• 2 garlic cloves, minced
• 2 cups chicken broth
• 1/2 cup milk
• 1/2 cup half and half
• 8 oz rounds fingerling potato slices
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• thyme sprigs

Details

Adapted from myrecipes.com

Preparation

Step 1

Cook bacon in large Dutch over over medium heat until crisp. Remove from pan; crumble, and set aside. Add onion to drippings in pan; cook 8 minutes or until tender, stirring occasionally. Add corn, thyme, and garlic to pan; cook 30 seconds stirring constantly. Stir in broth, milk, half and half, and potatoes; bring to a simmer. Cover and cook 10 minutes or until potatoes are tender, stirring occasionally.

Transfer 2 cups potato mixture to a blender. Remove center piece to allow steam to escape and a towel around to avoid splatter. Blend until smooth; return pureed mixture to pan. Stir in salt and pepper; sprinkle with bacon. Garnish with thyme sprigs