Corn and Fingerling Potato Chowder with Bacon

• 3 slices lean bacon
• 1 3/4 cups diced onion
• 4 cups fresh corn kernels (about 7 ears)
• 1/2 tsp chopped fresh thyme
• 3 garlic cloves, minced
• 4 cups fat-free, less-sodium chicken broth
• 1 cup 2% reduced-fat milk
• 1 cup half-and-half
• 16 oz fingerling potatoes, diced
• Sea salt and freshly cracked pepper, to taste

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 20-30 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. Enjoy