Corn and Fingerling Potato Chowder with Bacon
We were having friends over for dinner and it was pouring rain outside, so I decided to make a big pot of chowder. I had leftover corn from my neighbor Jack to use up so I went in search of a corn chowder. I found this recipe on Cooking Light and adapted it just a bit. It turned out rich, creamy and very filling. The kids didn’t LOVE it but the rest of us did. We served it with a fresh tossed salad and a baguette, it was a delicious meal.Corn and Fingerling Potato Chowder with Bacon: Recipe and photos by For the Love of Cooking Adapted from Cooking Light
- 3 slices lean bacon
- 1 3/4 cups diced onion
- 4 cups fresh corn kernels (about 7 ears)
- 1/2 tsp chopped fresh thyme
- 3 garlic cloves, minced
- 4 cups fat-free, less-sodium chicken broth
- 1 cup 2% reduced-fat milk
- 1 cup half-and-half
- 16 oz fingerling potatoes, diced
- Sea salt and freshly cracked pepper, to taste
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 20-30 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. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net