Corn and Potato Chowder

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  • Complexity: easy
  • Srv: 4
Corn and Potato Chowder

Ingredients

  • 4 slices 30% less fat center-cut bacon
  • 1 1/2 cups chopped onion
  • 1/2 cup chopped carrot
  • 1 teaspoon chopped fresh thyme
  • 2 cups frozen corn kernels
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 12 oz. Washington red potatoes
  • 3/4 cup half and half
  • 1 8.5 oz. can cream-style corn
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Chop 2 slices of the bacon. Over medium-high heat, heat a large saucepan or Dutch oven. Add the sliced and chopped bacon and cook until crisp, turning slices occasionally, 5 to 6 minutes. Move sliced bacon to paper towel and set aside. Add onion, carrot and thyme to pan with the chopped bacon. Cook, stirring occasionally, until vegetables are softened, 6 to 7 minutes. Stir in the corn kernels and garlic. Cook 4 minutes.

  2. Meanwhile, scrub potatoes with vegetable brush under cold running water, cut into ½ -inch cubes. Add potatoes, broth, half-and-half and cream style corn to pan with onion mixture. Heat until simmering, and then reduce heat to medium-low. Cover and simmer until the potatoes are tender, 12 to 14 minutes. Stir in salt and pepper. Carefully pour 2 cups of the potato mixture into blender and puree. Return puree to the pan and stir. Divide among 4 bowls. Crumble reserved 2 slices of bacon over each bowl.

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