Name: Sweet Potato Corn Chowder
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Ingredients: 4 ounces sliced smoked bacon, diced small; 2 medium sweet potatoes, diced; 4 cloves garlic, thinly sliced; 4 bay leaves; 3 ribs celery, diced; 1 medium yellow onion, diced; 1 red bell pepper, diced; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper, plus more for serving; 1 tablespoon unsalted butter, if needed; 2 tablespoons all-purpose flour; 2 cups vegetable stock; Two 15.25-ounce cans whole kernel corn with its liquid; 1 cup heavy cream; Thinly sliced green onions, for garnish

Directions

In a large stockpot, render the bacon over medium-low heat until crispy, 6 to 8 minutes. Transfer the bacon to a plate and reserve the fat in the pot. Turn the heat up to medium, add the sweet potato to the bacon fat and cook to al dente, 3 to 5 minutes. Transfer the sweet potato to the bacon plate.
Add the garlic, bay leaves, celery, onion, bell pepper, salt and pepper to the bacon fat. Add a tablespoon of butter if there's not enough bacon fat to saute the vegetables. Cook over medium heat until the vegetables are translucent and soft, 5 to 6 minutes.
Add the flour to the pot and stir with the vegetables until fully incorporated. Stir in the vegetable stock and canned corn with its liquid. Bring to a simmer. Add the bacon and sweet potatoes back to the pot and slowly stir in the heavy cream. Cook for a few minutes to warm through.
Garnish with freshly ground black pepper and sliced green onions before serving.

Sweet Potato Corn Chowder

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