I thought this was pretty easy and tasty. I used frozen corn because fresh is not in season yet - I bet it would be even better with fresh.
Corn and Fingerling Potato Chowder with Applewood-Smoked Bacon
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.
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- 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
- 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)
- 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.
- 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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