Corn and Fingerling Potato Chowder with Applewood-Smoked Bacon
From cybershock 16 years ago
- 45 minutes to make
- Serves 5
Wonderful soup. Just the right thing for the season when the corn is fresh.
Ingredients
- 1 pound applewood-smoked bacon shopping list
- 1 3/4 cups diced onion shopping list
- 3 1/2 cups fresh corn kernels (about 7 ears) shopping list
- 1 teaspoon chopped fresh thyme shopping list
- 2 garlic cloves, minced shopping list
- 2 cups fat-free, less-sodium chicken broth shopping list
- 1/2 cup 2% reduced-fat milk shopping list
- 1/2 cup half-and-half shopping list
- 8 ounces (1/4-inch-thick) rounds fingerling potato slices shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- thyme sprigs (optional) shopping list
How to make it
- 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.
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