Sweet Potato & Corn Chowder Soup With Bacon

• 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

1. Prepare the roux the oil & flour - saute over low heat until dark peanut butter colored. Set aside.
2. Cook the bacon crisp in a 3 to 5 quart sauce pan. Chop & measure. Set aside. Reserve bacon grease.
3. Add the onion & celery to the sauce pan used to cook the bacon & saute until translucent.
4. Add the chicken stock, diced sweet potatoes & corn. Bring to a boil then lower to simmer until sweet potatoes are just soft.
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. Add heavy cream, adjust seasoning with salt & pepper. Do not boil or cream may separate. Plate & garnish with chives.

flour, oil, bacon, onion, celery, chicken, sweet potatoes, sweet corn, heavy cream, salt, pepper, chives

Taken from www.food.com/recipe/sweet-potato-corn-chowder-soup-with-bacon-398541 (may not work)