Corn and Fingerling Potato Chowder with Applewood-Smoked Bacon

Becky Luigart-Stayner

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.

Yield: 5 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 27%
  • Fat: 5.5g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 7.6g
  • Carbohydrate: 27.8g
  • Fiber: 3.4g
  • Cholesterol: 18mg
  • Iron: 1.1mg
  • Sodium: 398mg
  • Calcium: 84mg

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)

Preparation

  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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