Corn and Fingerling Potato Chowder with Applewood-Smoked Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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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. Ingredients:
2 slices applewood-smoked bacon |
1 3/4 cups diced onion |
3 1/2 cups fresh corn kernels (about 7 ears) |
1 teaspoon chopped fresh thyme |
2 garlic cloves, minced |
2 cups fat-free, less-sodium chicken broth |
1/2 cup 2% reduced-fat milk |
1/2 cup half-and-half |
8 ounces (1/4-inch-thick) rounds fingerling potato slices |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
thyme sprigs (optional) |
Directions:
1. 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.
2. 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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