I actually first saw this recipe at my moms house, she has it laid out on the counter to make for dinner, I called her the next day to ask how it was and she said “It was AWESOME”

Since we had everything but the corn at home and I came down with a nasty cold I thought this was the perfect dish for a cool fall day, and even better Adam made it for us.

In the end, it seemed simple to put together, but we both liked this corn chowder better.

Corn and Fingerling Potato Chowder (From: Cooking Light)

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

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, and potatoes; bring to a simmer. Cover and cook 10 minutes or until potatoes are tender, stirring occasionally.

Transfer 2 cups potato mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth; return pureed mixture to pan. Stir in salt and black pepper; sprinkle with crumbled bacon. Garnish with thyme sprigs, if desired.

This entry was posted on Thursday, October 23rd, 2008 at 9:37 am and is filed under Soup, Veggies. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.