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Corn and Fingerling Potato Chowder with Applewood-Smoked Bacon

Becky Luigart-Stayner
Yield 5 servings (serving size: about 1 cup)
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)

Nutrition Information

  • calories 186
  • caloriesfromfat 27 %
  • fat 5.5 g
  • satfat 2.7 g
  • monofat 1.2 g
  • polyfat 0.4 g
  • protein 7.6 g
  • carbohydrate 27.8 g
  • fiber 3.4 g
  • cholesterol 18 mg
  • iron 1.1 mg
  • sodium 398 mg
  • calcium 84 mg

How to Make It

  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.