Dasha Ewing Wright
thick-sliced bacon, cut into 1/2-inch pieces
sweet red pepper, diced
sweet green pepper, diced
large white onion, diced
large sweet potatoes, peeled and cut into 1-inch cubes
13-ounce cans chicken broth
canned chipotle chilies, finely chopped
14-ounce cans corn
- Cook the bacon in a large stockpot over medium heat until it begins to crisp, 6 to 8 minutes. Spoon off all but 1 tablespoon of the drippings.
- Add the peppers and onion to the bacon and continue cooking, stirring frequently, until the vegetables are tender, 3 to 5 minutes.
- Add the sweet potatoes, chicken broth, and chipotles and simmer, covered, 15 minutes or until the potatoes are tender.
- Stir in the corn, milk, and ½ teaspoon salt and cook until heated through.