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.
Makes 8 generous servings
4 slices bacon, cut into ½-inch dice
2 tablespoons butter
2 ½ cups diced sweet potatoes (about 2 medium)
2⁄3 cup finely diced white onion
½ cup diced celery
7 cups vegetable or chicken broth 1 ½ cups corn kernels (fresh or frozen)
¾ teaspoon salt
teaspoon white pepper
½ 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.