Cooking
Browse:
Advanced Search
My Recipe Box
May We Recommend
Holiday Strawberry Sandwich Cookies
My Recipes
My Shopping List
+ Add to Shopping List
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Shopping List
Corn and Potato Chowder with Bacon
Rate this Recipe
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:
- Set a dutch oven over medium heat. Add bacon and cook until crisp. Remove bacon from dutch oven and crumble.
- Add onion to drippings in pan; cook and stir until tender, about 8 minutes.
- Add corn, garlic and thyme to pan; cook, stirring constantly, for about 30 seconds.
- 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.
- 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.
- Stir in salt and black pepper. When ready to serve, sprinkle with crumbled bacon and garnish with thyme sprigs.
Course: | Dinner, lunch, soup |
See Other Recipes Like This
Fall
Spring
Winter
Summer
Enjoy these dark greens for your health!
Eating your veggies has never been easier. Try these scrumptious recipes that are both healthy and easy to prepare. View Recipes >
Celebrate Cinco de Mayo!
Take a fiesta of flavor to the table with delicious Mexican dishes that will make your taste buds go loco! View Recipes >