Corn, Fingerling Potato Chowder & Applewood Smkd Bacon

Ingredients

• 2 slices apple-smoked bacon
• 1 34 cups diced onions
• 3 12 cups fresh corn kernels (about 7 ears)
• 1 teaspoon chopped fresh thyme
• 2 garlic cloves
• minced
• 2 cups reduced-sodium fat-free chicken broth
• 12 cup 2% low-fat milk
• 12 cup half-and-half
• 8 ounces fingerling potatoes (slices 1/4-inch-thick rounds)
• 14 teaspoon salt
• 14 teaspoon fresh ground black pepper
• crushed red pepper flakes
• fresh thyme sprig (optional)

Instructions

1. Cook bacon in a large Dutch oven over medium heat until crisp.
2. Remove bacon from pan; crumble.
3. Add onion to drippings in pan; cook 8 minutes or until tender, stirring occasionally.
4. Add corn, chopped thyme, and garlic to pan; cook 30 seconds, stirring constantly.
5. Stir in broth, milk, half-and-half, and potatoes; bring to a simmer.
6. Cover and cook 10 minutes or until potatoes are tender, stirring occasionally.
7. Transfer 2-3 cups potato mixture to a blender or food processor.
8. Remove center piece of blender lid or feed tube on food processor (to allow steam to escape); secure blender lid on blender.
9. Place a clean towel over opening in blender lid (to avoid splatters).
10. Blend until smooth; return pureed mixture to pan.
11. Stir in salt and black pepper; sprinkle with crumbled bacon.
12. Garnish with thyme sprigs, if desired.