Hearty Supper…

Sweet Potato Chowder
By The Gourmet Farm Girl
4-5 medium size sweet potatoes
4-5 Yukon Gold potatoes
6-8 slices smoked bacon
1 medium onion chopped
2 stalks celery chopped
2 carrots peeled and chopped
3 Tablespoons butter
3 14.5 ounce cans chicken broth
2 cups half and half
1 Tablespoon cornstarch
2 ounces cold water

In a medium size stock pot add the chopped bacon and turn heat to medium to medium high; cook till crisp; remove with a slotted spoon the pieces of bacon and drain on a paper towel. Reduce heat; add to the bacon grease the garlic and onions; cook till tender and fragrant; 2-3 minutes.

Peel sweet potatoes and cut into bit size pieces; chop unpeeled Yukon potatoes into bit size pieces. Pour broth into stock pot add the celery and potatoes; cook over medium heat till all is tender; 15-20 minutes. Taste test to see if salt and pepper is needed.
Stir in the half-and half and butter; whisk the cornstarch into the cold water; gently stir into chowder to thicken; add the cooked bacon (reserving some for garnish) simmer for an additional 5-7 minutes before serving; stirring often.