Corn, Fingerling Potato Chowder & Applewood Smkd Bacon
Ready In: 50 mins
Serves: 5
Ingredients
- 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)
Directions
- 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.
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