Corn and Fingerling Potato Chowder with
Source of Recipe
Cooking Light
Recipe Introduction
As the name implies, fingerling potatoes have a narrow shape, similar to a finger. These baby white potatoes contain less starch than russet potatoes; waxy small red potatoes make a good stand-in
List of Ingredients
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)
Recipe
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.
5 servings (serving size: about 1 cup)
CALORIES 186(27% from fat); FAT 5.5g (sat 2.7g,mono 1.2g,poly 0.4g); PROTEIN 7.6g; CHOLESTEROL 18mg; CALCIUM 84mg; SODIUM 398mg; FIBER 3.4g; IRON 1.1mg; CARBOHYDRATE 27.8g
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