Bacon, Sweetcorn, and Sweet Potato Chowder

• 230 g ham
• 1 teaspoon oil
• 1 onion
• 300 g sweet potatoes
• 300 ml chicken stock
• 450 ml milk
• 200 g sweetcorn
• 1 tablespoon cornflour
• 2 tablespoons parsley
• bread

1. Trim any excess fat from the gammon.
2. Cut it into cubes.
3. Heat 1tsp oil in a large pan and fry the gammon until just cooked.
4. Remove with a slotted spoon and set aside.
5. Heat the rest of the oil in the pan and cook the onion until soft and golden.
6. Add the sweet potatoes and stir for 2-3 minutes.
7. Pour in the stock.
8. Simmer, covered, for 5 minutes.
9. Add the milk and cook, uncovered, for 4-5 minutes until the sweet potatoes are tender.
10. Stir in the sweetcorn and gammon, bring back to the boil and simmer for 5 minutes.
11. Season with black pepper.
12. Mix the cornflour with 2tbsp water and stir inches Simmer for 2 minutes.
13. Add half the parsley.
14. Serve with bread, sprinkled with the rest of the parsley.

ham, oil, onion, sweet potatoes, chicken, milk, sweetcorn, cornflour, parsley, bread

Taken from www.food.com/recipe/bacon-sweetcorn-and-sweet-potato-chowder-489345 (may not work)