Corn and Fingerling Potato Chowder with Applewood-Smoked Bacon

Ready in 45 minutes

no

Top-ranked recipe named "Corn and Fingerling Potato Chowder with Applewood-Smoked Bacon"


Ingredients

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2 slices applewood-smoked bacon
1 3/4 cups Diced onion
3 1/2 cups Fresh corn kernal (about 7 ears)
1 teaspoon chopped fresh thyme
2 garlic cloves, minced
2 cups fat-free, less-sodium chicken broth
1/2 cup Half-and-half cream
8 ounces fingerling potato slices
1/4 teaspoon ground black pepper; black pepper Thyme sprigs
1/2 cup 2 % milk
1/4 teaspoon Salt
Thyme sprigs, optional

Original recipe makes

Servings  

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.

Notes

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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Credits

Added on Award Medal
Calories Per Serving: 110 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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