Corn and Fingerling Potato Chowder with Bacon
Servings 4
Equipment
- Large Dutch oven
- Blender or Immersion Blender
Ingredients
- 3 slices bacon
- 1 ¾ cups onion diced
- 4 cups fresh corn kernels (about 7 small ears)
- ½ 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 (yellow, red, or russet potatoes will also work)
- Sea salt and freshly cracked pepper to taste
Instructions
- 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 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.