Corn and Fingerling Potato Chowder with Applewood-Smoked Bacon

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.