Chicken Gnocchi Chowder

• 1 Tablespoon Olive Oil
• 2 slices Quality Bacon
• 1 whole Onion, Diced
• 1 clove Garlic, Smashed And Minced
• 1/4 cups Celery, Diced
• 1 whole Jalapeno, Seeded And Diced
• 1/2 cups Carrots, Sliced
• 1 cup Chicken Breast, Diced
• 4 cups Chicken Broth
• 1 pound Gnocchi, I Used Whole Wheat Sweet Potato
• 2 Tablespoons Butter
• 2 Tablespoons White Whole Wheat Flour
• 1 can (12 Oz. Can) Low Fat Evaporated Milk
• 1/2 teaspoons Fresh Cracked Pepper
• 1 Tablespoon Freshly Grated Parmesan

1. In a large pot heat the olive oil over medium heat. Add bacon and start to render the fat. Add the onion, garlic, celery, jalapeno, carrots and chicken. Cook until chicken is no longer pink.
2. Add the chicken broth, Heat until carrots are cooked (about 15 minutes). Turn heat up and bring to a boil. Add the gnocchi and cook about 4 minutes until gnocchi floats on top.
3. Meanwhile, in a small pan, heat the butter and add the flour. Cook, stirring constantly until mixture (roux) bubbles. Remove from heat.
4. Reduce the heat to medium again and add the evaporated milk and the roux. Cook an additional 5 minutes to thicken.
5. Add pepper to taste. Pour into bowls and sprinkle with Parmesan cheese.

olive oil, bacon, onion, clove garlic, ubc, carrots, chicken, chicken broth, butter, flour, milk, fresh cracked pepper, freshly grated parmesan

Taken from tastykitchen.com/recipes/soups/chicken-gnocchi-chowder/ (may not work)