Corn and Fingerling Potato Chowder with Applewood-Smoked Bacon
|2 slicesapplewood-smoked bacon|
|1 3/4 cupsDiced onion|
|3 1/2 cupsFresh corn kernal (about 7 ears)|
|1 teaspoonchopped fresh thyme|
|2 garlic cloves, minced|
|2 cupsfat-free, less-sodium chicken broth|
|1/2 cupHalf-and-half cream|
|8 ouncesfingerling potato slices|
|1/4 teaspoonground black pepper; black pepper Thyme sprigs|
|1/2 cup2 % milk|
|Thyme sprigs, optional|
Corn and Fingerling Potato Chowder with Applewood-Smoked Bacon Preparation
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 cups potato mixture to a blender. Remove center piece of blender lid (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.
As the name implies, fingerling potatoes have a narrow shape, similar to a finger. These baby white potatoes contain less starch than russet potatoes; waxy small red potatoes make a good stand-in.
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