Corn, Bacon and Fingerling Potato Chowder

• 2 slices applewood smoked bacon
• 1.75 c diced onion
• 3.5 c fresh corn kernels (about 7 ears)
• 1 tsp chopped fresh thyme
• 2 garlic cloves, minced
• 2c fat free chicken broth
• 1/2c skim milk
• 1/2c half and half
• 8 oz (1/4" thick) rounds of fingerling potato slices
• 1/4 tsp salt
• 1/4 tsp pepper

Cook bacon in a large dutch oven or non stick soup pot, until crisp. Remove from pan, crumble, set aside. Add onion to drippings in pan, cook until tender, ~8 min. Add corn, thyme, and garlic. Cook 30 sec, stirring. Add broth to pan, also milk, half and half, and potatoes. Bring to a simmer. Cover and cook 10 min, or until potatoes are tender, stirring occasionally.

Transfer chowder to a blender, 2c at a time. remove center piece of lid, to allow steam to escape- cover hole with a clean towel. Puree until smooth. Repeat. Add salt and pepper, also bacon after all the soup has been pureed.

Yield: 5 servings, 1 cup each

3 points each