Corn and Fingerling Potato Chowder with Applewood-Smoked Bacon

Corn and Fingerling Potato Chowder with Applewood-Smoked Bacon (Adapted from CL)

3 slices applewood-smoked bacon
1 3/4 cups diced onion
3 1/2 cups corn kernels
1 teaspoon chopped fresh thyme
2 garlic cloves, minced
2 cups chicken broth
1/2 cup milk
1/2 cup half-and-half
8 ounces fingerling potatoes, sliced into 1/4" rounds
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a Dutch oven, cook bacon until crisp - remove bacon to paper towels to drain. Crumble bacon and set aside.

Leaving the drippings in the pan, add the onion and cook until tender, about 8 minutes. Stir in corn, thyme and garlic to pan - cook 1 minute. Stir in broth, milk, half-and-half and potatoes - bring just to a simmer. Cover and cook, stirring occasionally, until the potatoes are tender - about 10 minutes.

Using an immersion blender, lightly puree the soup a few times just to break down some of the potatoes and corn add some body to the chowder. If you don't have an immersion blender, scoop about 2 cups of the mixture into a blender - puree and then add back into the chowder. Season with salt and black pepper - sprinkle with the crumbled bacon to serve.

Makes about 4 to 6 servings.

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