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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Corn and Fingerling Potato Chowder with Bacon Recipe

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This recipe for Corn and Fingerling Potato Chowder with Bacon is from Mom Winsey's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 slices bacon
1 3/4 cups diced sweet onion
4 cups fresh corn kernels (about 7 ears)
1/2 tsp chopped fresh thyme
3 garlic cloves minced
4 cups chicken broth
1 cup milk
1 cup half and half
diced fingerling potatoes
Directions:
Directions:
Cook bacon in a large soup pot until crisp
Remove and drain on napkin and crumble, set aside
Add onion to drippings in pan and cook tender
Add corn, thyme, and garlic to pan and cook for 30 seconds, stirring constantly
Stir in broth, milk, half and half, and potatoes and bring to a simmer
Cover and cook for 30 minutes
Take 2 cups of the soup to the blender and blend until smooth
pour back in pan with remaining soup and top with bacon crumbles
serve with cheese
Preparation Time:
Preparation Time:
1 hr

 

 

 

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