Sweet Potato & Corn Chowder Soup With Bacon - cooking recipe

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

Preparation

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.