Becky Luigart-Stayner
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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

MBeeCooks's Review

July 23, 2013
Tasty and quite rich once you puree some of the corn and potatoes. I wouldn't bother with fingerling potatoes when you are chopping them up anyway; the price for fingerlings around here is 2-3 times that of regular red potatoes.

noelle71's Review

April 20, 2013

StacyYC's Review

April 19, 2013
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.

elizwl's Review

October 08, 2012

annbrag's Review

November 10, 2011
This was delicious. All of my kids even ate it.