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Prep 25 mins
Cook 25 mins
This soup was even good in the hot weather. We tried it and it was great! Light enough for us not to have the stuffed feeling as the kind you get with a heavy soup like this. I think I'd best just hush my mouth and let you find out. Cooking Light Magazine, August/07 Issue.
- 2 slices apple-smoked bacon
- 1 3⁄4 cups diced onions
- 3 1⁄2 cups fresh corn kernels (about 7 ears)
- 1 teaspoon chopped fresh thyme
- 2 garlic cloves, minced
- 2 cups reduced-sodium fat-free chicken broth
- 1⁄2 cup 2% low-fat milk
- 1⁄2 cup half-and-half
- 8 ounces fingerling potatoes (slices 1/4-inch-thick rounds)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- crushed red pepper flakes
- fresh thyme sprig (optional)
- 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.
- Transfer 2-3 cups potato mixture to a blender or food processor.
- Remove center piece of blender lid or feed tube on food processor (to allow steam to escape); secure blender lid on blender.
- Place a clean towel over opening in blender lid (to avoid splatters).
- Blend until smooth; return pureed mixture to pan.
- Stir in salt and black pepper; sprinkle with crumbled bacon.
- Garnish with thyme sprigs, if desired.