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Corn and Potato Chowder with Bacon

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Serves 6 | 

Hearty and filling from the first bite to the last.

Ingredients:

3 slices bacon
1 1/2 cups onion, diced
3 1/2 cups fresh corn kernels
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped
2 cups chicken broth
1/2 cup half and half
1/2 cup 2% milk
1/2 lb. round fingerling potato slices
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Parsley, for garnish

Directions:

  1. Set a dutch oven over medium heat. Add bacon and cook until crisp. Remove bacon from dutch oven and crumble.
  2. Add onion to drippings in pan; cook and stir until tender, about 8 minutes.
  3. Add corn, garlic and thyme to pan; cook, stirring constantly, for about 30 seconds.
  4. Stir in broth, half and half, milk, and potatoes. Bring to a simmer. Cover and cook, stirring occasionally, until potatoes are tender, about 10 minutes.
  5. Place about 2 cups of the potato mixture in a blender. Remove the center piece of the blender lid to allow steam to escape. Place blender lid on blender then put a clean towel over opening in blender lid (to avoid splatters). Blend until smooth, then return blended mixture to pan.
  6. Stir in salt and black pepper. When ready to serve, sprinkle with crumbled bacon and garnish with thyme sprigs.
Course: Dinner, lunch, soup
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