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Corn and Fingerling Potato Chowder with Bacon

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Course: Soup
Cuisine: American

Ingredients

  • 3 slices Bacon
  • 1 ¾ cups onion diced
  • 4 cups fresh corn kernels (about 7 small ears)
  • ½ tsp fresh thyme chopped
  • 3 garlic cloves minced
  • 4 cups chicken broth
  • 1 cup milk
  • 1 cup half-and-half
  • 16 oz fingerling potatoes diced (yellow, red, or russet potatoes will also work)
  • Sea Salt and Freshly Cracked Pepper to taste

Instructions

    Cup of Yum
  1. Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan; crumble.
  2. Add onion to drippings in pan; cook 8 minutes or until tender, stirring occasionally.
  3. Add corn, chopped thyme, and garlic to the pan; cook for 30 seconds, stirring constantly.
  4. Stir in broth, milk, half-and-half, and potatoes; bring to a simmer. Cover and cook for 30 minutes or until potatoes are tender, stirring occasionally.
  5. Transfer 2 cups of potato mixture to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the blender lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth; return pureed mixture to pan.
  6. Stir in salt and black pepper; sprinkle with crumbled bacon. Enjoy.