Corn & Bacon Chowder

We just tried this one tonight. It was great! Just in time for cold weather!

2 slices bacon, chopped

1 tablespoon extra-virgin olive oil

1 small onion, finely chopped

4 cloves garlic, minced

1/2 teaspoon dried thyme

1/8 teaspoon salt

1/8 teaspoon freshly ground pepper

1 tablespoon all-purpose flour

1 14-ounce can reduced-sodium chicken broth 

1/2 cup low-fat milk

1 cup fresh or frozen corn kernels

1 cup frozen diced hash brown potatoes

2 tablespoons chopped fresh chives

1 teaspoon lemon juice or rice vinegar

1. Heat a medium saucepan over medium heat. Add bacon, and cook, stirring often, until crisp, 3 to 5 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain.

2. Add oil, onion, garlic, thyme, salt and pepper to the pot and stir to combine. Cover and cook, stirring occasionally, until the onion begins to brown and soften, about 3 minutes. Sprinkle flour over the onion mixture and stir to coat. Add broth and milk and bring to a simmer, whisking constantly. Add corn and potatoes, increase heat to medium-high and return to a simmer. Reduce heat to maintain a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes.

3. Transfer 1 cup of the soup to a blender and puree until smooth. Return the pureed soup to the saucepan along with chives, lemon juice (or vinegar) and the cooked bacon.