Corn & Potato Chowder with Bacon

6

Ingredients

• 3 slices bacon
• 1 1/2 cups diced onion
• 3 1/2 cups corn kernels
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh thyme
• 2 cups vegetable 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. 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.