It’s smoky and rich and filling, with a wonderful kick from the chipotles. The sweet potato is supposed to be the star, but it’s really just the perfect backdrop for the delicious tidbits of bacon and sweet nuggets of corn and peppers, and of course, the warm, insanely smoky chipotles. It couldn’t be simpler to throw together, and aside from a small amount of bacon (Excuse me, what are you muttering about half a pound? A measly amount!), it’s reasonably healthy. You know I’m not usually a health nut, but the fact that it’s healthy will become important later on, once you’re going in for your second bowl and you need some sort of justification for eating the better part of the pot.
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- 1/2 Pound thick-sliced bacon, chopped into ½ inch pieces
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 1/2 orange pepper, diced
- 1 medium white onion, diced
- 2 large sweet potatoes, peeled and cut into one inch cubes
- 4 Cups chicken broth
- 3 chipotle chiles (from can of chipotles in adobo sauce)
- 2 Cups corn cut from the cob
- 1 Cup milk (or cream, if you like things a bit thicker and creamier)
- 1 Teaspoon salt
Cook the bacon in a large stockpot over medium heat until it begins to crisps. Spoon off the bacon fat, except for a small amount. Add the peppers and onion to the bacon and continue cooking, stirring frequently, until the veggies are tender. Add the sweet potatoes, chicken broth, and chipotles and simmer, covered, for 15 minutes or until the potatoes are tender. Stir in the corn, milk, and salt and bring to a simmer. Serve.