CORN AND FINGERLING POTATO CHOWDER WITH APPLEWOOD SMOKED BACON

CORN AND FINGERLING POTATO CHOWDER WITH APPLEWOOD SMOKED BACON image

Yield 5- 1 cup servings

Number Of Ingredients 12

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2 slices 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% milk
1/2 cup half-and-half
8 oz (1/4 inch thick) rounds fingerling potatoes slices or small red potatoes
1/4 tsp salt
1/4 tsp black pepper
thyme sprigs

Steps:

1. 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, 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. 2. transfer 2 cups potato mixture to a blender. remove center piece of blender lid to allow steam to escape. secure lid on blender. place a clean towel over opening in blender lid to avoid splatters. blend until smooth; return to pan. stir in salt and black pepper; sprinkle with crumbled bacon. garnish with thyme sprigs, if desired.