Corn Chowder With Fingerling Potatoes & Smoked Bacon Recipe

Name: Corn Chowder With Fingerling Potatoes & Smoked Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices bacon, diced; 1 tablespoon unsalted butter; 1 3/4 cups diced onions; 3 -4 tablespoons unbleached flour (I used a gluten-free blend or garfava flour, tapioca starch, cornstarch, and brown rice flour); 3 1/2 cups fresh corn kernels (about 4 ears); 1 teaspoon fresh thyme, chopped; 1/4 tablespoon cayenne pepper; 2 garlic cloves, minced; 2 cups chicken broth; 1 cup cream (or milk); 8 ounces fingerling potatoes (1/4 inch thick rounds); 1/4 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1 tablespoon thyme leaves, for garnish

Servings: persons

2 slices bacon, diced
1 tablespoon unsalted butter
1 3/4 cups diced onions
3 -4 tablespoons unbleached flour (I used a gluten-free blend or garfava flour, tapioca starch, cornstarch, and brown rice flour)
3 1/2 cups fresh corn kernels (about 4 ears)
1 teaspoon fresh thyme, chopped
1/4 tablespoon cayenne pepper
2 garlic cloves, minced
2 cups chicken broth
1 cup cream (or milk)
8 ounces fingerling potatoes (1/4 inch thick rounds)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon thyme leaves, for garnish

1
Cook bacon in a large pot oven over medium heat until crisp. Remove bacon from pan and set aside to drain on paper towels.
2
Add butter and onion to drippings in pan and cook 8 minutes or until tender, stirring occasionally.
3
Add flour and stir to coat onions. Continue to cook until flour has turn a very pale, golden color, one or two minutes.
4
Add corn, chopped thyme, cayenne pepper, and garlic to pan, and stir to combine.
5
Cook for 30 seconds, stirring constantly. Stir in broth, cream, and potatoes.
6
Cover, turn heat to high and bring to simmer. Reduce heat to medium low and cook 10 to 15 minutes or until potatoes are tender and the broth has thickened, stirring frequently.
7
Season with salt and black pepper. To serve, ladle into bowls and sprinkle with the reserved crumbled bacon and thyme leaves.

1129

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 slices bacon, diced, 1 tablespoon unsalted butter, 1 3/4 cups diced onions, 3 -4 tablespoons unbleached flour (I used a gluten-free blend or garfava flour, tapioca starch, cornstarch, and brown rice flour), and more.

Yes, Corn Chowder With Fingerling Potatoes & Smoked Bacon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Chowder With Fingerling Potatoes & Smoked Bacon

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