Sweet Potato & Corn Chowder Soup With Bacon

Ingredients

• 2 tablespoons flour
• 2 tablespoons oil
• 1/4 lb bacon, cooked & chopped (reserve the bacon grease)
• 1 cup onion, diced
• 1 cup celery, diced
• 1 quart chicken stock (canned broth OK)
• 2 cups sweet potatoes, medium sized, peeled & diced
• 1 cup sweet corn
• 1 cup heavy cream
• salt, to taste
• pepper, to taste
• 2 tablespoons chives, cut matchstick lengths

Directions

1. 1

   Prepare the roux the oil & flour - saute over low heat until dark peanut butter colored. Set aside.

2. 2

   Cook the bacon crisp in a 3 to 5 quart sauce pan. Chop & measure. Set aside. Reserve bacon grease.

3. 3

   Add the onion & celery to the sauce pan used to cook the bacon & saute until translucent.

4. 4

   Add the chicken stock, diced sweet potatoes & corn. Bring to a boil then lower to simmer until sweet potatoes are just soft.

5. 5

   Add the bacon & 1 tablespoon of the roux. Simmer 15 minutes, stirring & add additional roux until the chowder/soup reaches the consistency you desire.

6. 6

   Add heavy cream, adjust seasoning with salt & pepper. Do not boil or cream may separate. Plate & garnish with chives.