With classic fall flavors, this soup is a welcome de-thawer on Chicago’s long fall and winter nights.
- 2 cups frozen corn
- 1 pound sweet potatoes, peeled,1/2-inch dice
- 2 tablespoons olive oil
- 4 ounces turkey bacon, 1/2-inch dice
- 1 medium onion, 1/2-inch dice
- 1 (5 oz.) red pepper, 1/2-inch dice
- 1 tablespoon butter
- 2 sprigs fresh thyme
- 1 cup low-sodium chicken broth
- 12 ounces can evaporated skim milk
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 3 teaspoons cornstarch
- 2 1/2 tablespoons cold water
- 2 tablespoons 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 soft.
- 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