Corn and Fingerling Potato Chowder with Bacon

The moment the weather starts to get cooler, I am all about breaking out the soups, stews, and total comfort foods.  This chowder is one that I will likely be making quite often through the winter.  This soup definitely can stand on its own as a meal!  The bacon flavoring nicely complements the richness of the fingerling potatoes and the corn gives it a texture that can't be beat.  I served it with some fresh bread, garnished with additional crumbled bacon and shredded cheddar. 

Corn and Fingerling Potato Chowder with Bacon

3 slices lean bacon
1 3/4 cups diced onion
4 cups fresh corn kernels (due to seasonal availability, I used frozen)
1/2 teaspoon chopped fresh thyme
3 garlic cloves, minced
4 cups chicken broth
1 cup milk
1 cup half-and-half
16 ounces fingerling potatoes, diced
Sea salt, to taste
Freshly cracked pepper, to taste

Cook the bacon in a large dutch oven over medium heat until crisp. Remove bacon from pan and 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 20-30 minutes or until potatoes are tender, stirring occasionally.

Transfer 2 cups of the 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.

Source: For the Love of Cooking