Corn and Sweet Potato Chowder

3-4 ears corn shucked and silk removed

2 tablespoons olive oil

4 ounces turkey bacon, ½

-inch dice

1 medium onion, ½

-inch dice

1 red pepper, ½

-inch dice

1 tablespoon butter

2 sprigs fresh thyme

1 pound sweet potatoes, peeled, ½

-inch dice

1 cup low sodium chicken broth

1 can (12 ounces) evaporated skim milk

1 teaspoon salt

½

teaspoon freshly ground pepper

3 teaspoons cornstarch

2½

tablespoons cold water

2 tablespoons fresh chives, chopped

Cut the kernels off the cob into a bowl; scrape the cob with the back of a knife to get remaining corn and liquid; set aside.

Add olive oil and bacon to a large pot; saute until slightly browned, about 3 minutes. Add the onion, saute until soft about 3 minutes (do not brown). Add red peppers, thyme and butter; saute another 3 minutes until the peppers are soft.

Add corn, sweet potatoes, chicken stock, evaporated milk, salt and pepper. Bring to the boil and reduce heat to a simmering boil. Cook about 8 minutes or until sweet potatoes are tender.

In a bowl, mix cornstarch and water together to dissolve; stir into chowder. Bring to a boil and cook for 1 minute or until thick. Stir in chives.

Serves six.

Chef Renee Zonka, Kendall College, Chicago