With classic fall flavors, this soup is a welcome de-thawer on on Chicago's long fall and winter nights.
- 2 cups frozen corn
- 1 lb. sweet potatoes, peeled, ½-inch dice
- 2 Tbsp. olive oil
- 4 oz. turkey bacon, ½-inch dice
- 1 medium onion, ½-inch dice
- 1 (5 oz.) red pepper, ½-inch dice
- 1 Tbsp. butter
- 2 sprigs fresh thyme
- 1 cup low-sodium chicken broth
- 12 oz. can evaporated skim milk
- 1 tsp. salt
- ½ tsp. freshly ground pepper
- 3 tsp. cornstarch
- 2½ Tbsp. cold water
- 2 Tbsp. fresh chives, chopped
- In a large pot, add olive oil. Add turkey bacon and sauté until
slightly browned, about three minutes. Add the onion, sauté until
soft, about three minutes (do not brown), add red peppers, thyme
and butter. Saute another three minutes until the peppers are
- In the pot, add corn, sweet potatoes, chicken stock, evaporated
skim milk, salt and pepper. Bring to a boil and reduce heat to a
simmering boil. Let cook about eight minutes or until sweet
potatoes are cooked.
- In a bowl, mix cornstarch and water together to dissolve. Add
to chowder and stir. Bring to a boil and cook for one minute or
until thick. Add chives. Stir. Serve.
Yield: 6 servings
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