Sweet Potato & Corn Chowder Soup With Bacon

Name: Sweet Potato & Corn Chowder Soup With Bacon
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by Busters friend

"A DF brought this Brown Derby recipe to me & I am posting so as not to lose. Her eyes literally roll up in her head when she talks about it so it'll be on the menu when everyone comes down for Thanksgiving week. Thanks Marion! Plan to serve with rolls made from Recipe#118283 and Recipe#47081."

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Ready In:: 1hr 5mins
Ingredients:: 12
Serves:: 6

ingredients

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

directions

Prepare the roux the oil & flour - saute over low heat until dark peanut butter colored. Set aside.
Cook the bacon crisp in a 3 to 5 quart sauce pan. Chop & measure. Set aside. Reserve bacon grease.
Add the onion & celery to the sauce pan used to cook the bacon & saute until translucent.
Add the chicken stock, diced sweet potatoes & corn. Bring to a boil then lower to simmer until sweet potatoes are just soft.
Add the bacon & 1 tablespoon of the roux. Simmer 15 minutes, stirring & add additional roux until the chowder/soup reaches the consistency you desire.
Add heavy cream, adjust seasoning with salt & pepper. Do not boil or cream may separate. Plate & garnish with chives.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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