Corn and Fingerling Potato Chowder with Applewood-Smoked Bacon

Corn and Fingerling Potato Chowder with Applewood-Smoked Bacon
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ¾ cups diced onion
  • 8 ounces (1/4-inch-thick) rounds fingerling potato slices
  • 1 teaspoon chopped fresh thyme
  • 2 garlic cloves, minced
  • ½ cup half-and-half
  • ½ cup 2% reduced-fat milk
  • Thyme sprigs (optional)
  • + 5 more ingredients
    • 2 slices applewood-smoked bacon
    • 3 ½ cups fresh corn kernels (about 7 ears)
    • 2 cups fat-free, less-sodium chicken broth
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground black pepper

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...

View full recipe at My Recipes

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