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 corn and fingerling potato chowder with bacon, using leftover corn from my neighbor Jack. I found this recipe on Cooking Light and adapted it just a bit and it turned out rich, creamy, and very filling. The kids didn’t love it but the rest of us did and thought it paired nicely with house salad and a crusty baguette.

Corn and Fingerling Potato Chowder with Bacon:

Ingredients:

• 3 slices bacon
• 1 3/4 cups onion, diced
• 4 cups fresh corn kernels, (about 7 small ears)
• 1/2 tsp fresh thyme, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 cup milk
• 1 cup half-and-half
• 16 oz fingerling potatoes, diced
• Sea salt and freshly cracked pepper, to taste

How to Make Corn and Fingerling Potato Chowder with Bacon

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 the pan; cook for 30 seconds, stirring constantly.

Stir in broth, milk, half-and-half, and potatoes; bring to a simmer. Cover and cook for 20-30 minutes or until potatoes are tender, stirring occasionally.

Transfer 2 cups of potato mixture to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the blender lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth; return pureed mixture to pan.

Stir in salt and black pepper; sprinkle with crumbled bacon. Enjoy.