Wild Rice, Sweet Potato and Corn Chowder

Half of this soup is pureed to add thickness without the addition of cream. If desired, serve the soup with a drizzle of rosemary-infused extra-virgin olive oil. Herb olive oils are available at various olive oil specialty stores such as the Oilerie and Oro di Olivia.

Makes 8 generous servings 4 slices bacon, cut into 12⁄ -inch dice

2 tablespoons butter

2 1⁄2 cups diced sweet potatoes (about 2 medium) 23⁄ cup finely diced white onion 1 ⁄2 cup diced celery

7 cups vegetable or chicken broth

1 1 ⁄2 cups corn kernels (fresh or frozen) 3⁄4 teaspoon salt 1⁄8 teaspoon white pepper

1⁄2 teaspoon dried cracked rosemary or 2 teaspoons minced fresh rosemary

2 cups cooked wild rice

Rosemary-infused extra-virgin olive oil for garnish (optional)

In a stockpot over medium heat, cook diced bacon until crisp. Remove bacon; drain on a paper towel-lined plate.

Discard all but 1 tablespoon bacon fat from pot. Add butter and melt with bacon fat over medium heat. Add sweet potatoes, onion and celery. Cook over medium-low heat 4 minutes, stirring frequently until vegetables begin to soften. Add stock, bring to a simmer and simmer 15 minutes. Add corn, salt, white pepper and rosemary.

Transfer half the soup to a food processor or blender. Puree until smooth. Add back to remaining soup in pot. Add wild rice and reserved bacon. Simmer 2 minutes to heat through.

Divide among soup bowls; drizzle with rosemary olive oil, if desired.