Photo by Gina Moore
Makes 6–8 servings
5 slices bacon, sliced crosswise into ½-inch pieces
1 tablespoon unsalted butter
2 small onions, chopped
1 red bell pepper, chopped
2 tablespoons all-purpose flour
1 quart unsalted chicken stock
2 medium sweet potatoes, peeled and cut into ½-inch cubes
1 large russet potato, peeled and cut into ½-inch cubes
2 teaspoons chopped fresh thyme
1 12-ounce bag frozen corn kernels
½ cup heavy cream
2 cups diced cooked chicken
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup chopped green onions, divided
½ cup cilantro, divided
In a large pot over medium heat, cook bacon until crisp, working in batches. Pour off all but 2 tablespoons of drippings, and add butter. Add onions and bell pepper, and saute until translucent, 5–6 minutes. Add flour, and stir 2 minutes. Mix in stock, potatoes and thyme, and bring to a boil.
Reduce heat and simmer, uncovered, until potatoes are tender, about 10 minutes. Add corn and cream, and simmer until corn is tender, about 10 minutes. Add chicken, bacon, half of green onions, half of cilantro, salt and pepper, and simmer 5 minutes. Ladle into bowls, and garnish with remaining green onions and cilantro.