Corn and Fingerling Potato Chowder

Corn and Fingerling Potato Chowder
Corn and Fingerling Potato Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    slices applewood smoked bacon

  • 1 3/4

    cups diced onions

  • 3 1/2

    cups fresh corn kernels (I use frozen corn)

  • 1

    tsp chopped fresh thyme

  • 2

    garlic cloves

  • 2

    cups fat free less sodium chicken broth

  • 1/2

    cup reduced fat milk

  • 1/2

    cup half and half

  • 8

    oz (1/4 inch rounds fingerling potato slices)

  • 1/4

    tsp salt

  • 1/4

    tsp freshly ground black pepper

  • Thyme sprigs

Directions

Cook bacon in a large dutch oven over medium heat until crisp. Remove baconfrom pan and crumble. Add onions to drippings in pan. Cook 8 minutes or until tender stirring occasionally. Add corn, chopped thyme, and garlic to pan; cook 30 seconds, stirring occasionally. 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 of blender lid (to allow steam to escape). Place a clean towel over opening (to avoid splatters). Blend until smooth; return pureed mixture to pan. Stir in salt and pepper; sprinkle with crumbled bacon. Garnish with thyme sprigs, if desired. Yield 5 servings carbs 27.8g Calories 186

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