Taber Corn, Sweet Potato & Bacon Chowder

YIELD

8 servings

INGREDIENTS

1½ lbs sweet potatoes (peeled and diced)

1 lb corn kernels (fresh, frozen, or canned)

6 slices bacon, diced

1 ea medium onion, diced

2 ribs celery, diced

1 ea large carrot, diced

1 clove garlic, minced

4 cups vegetable or chicken stock

⅓ cup heavy cream

1 T butter or olive oil (only if needed after cooking bacon)

3 T flour (for thickening)

1 tsp salt (adjust as bacon adds saltiness)

½ tsp black pepper

½ tsp fresh thyme (optional)

1 ea bay leaf

2 T parsley, chopped (for garnish)

METHOD

1. In a large pot, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate.

2. Leave about 2 T of bacon fat in the pot (drain excess if needed).

3. Add the onion, celery, carrot, and garlic to the pot with the bacon fat. Sauté until softened (about 5–7 minutes).

4. Sprinkle the flour over the vegetables. Stir continuously for 2–3 minutes to cook the flour and form a roux.

5. Slowly pour in the vegetable or chicken stock while stirring to avoid lumps.

6. Add the sweet potatoes, corn, thyme, and bay leaf.

7. Bring to a gentle boil, then reduce to a simmer. Cook for 20 minutes, or until the sweet potatoes are tender and starch has been cooked out.

8. Stir in the cream.

9. Mix in half of the cooked bacon. Reserve the rest for garnish.

10. Season with salt and black pepper to taste, keeping in mind the saltiness of the bacon.

11. Serve hot, garnished with the reserved crispy bacon and chopped parsley.