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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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 1|
|Calories from Fat: 76 (69%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 17.2mg||5 %|
|Sodium 484.1mg||17 %|
|Potassium 154.6mg||4 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 4.9g|
|Protein 3.2g||5 %|
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Calories per serving: 110
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