Sweet Potato and Corn Chowder

Ingredients:

• 2 cups peeled sweet potatoes, diced
• 2 tablespoons unsalted butter
• 4 thick slices bacon, finely diced
• 2 medium shallots, thinly sliced
• 2 cloves garlic, chopped
• 1 small sweet red pepper, diced
• 3 sprigs of fresh thyme
• 1 sprig of fresh sage
• 1 bay leaf
• 1/4 cup premium flour
• 2 tsp yellow curry powder
• 1 can (425g) canned corn, drained
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tbsp sherry vinegar
• 1/4 cup chopped chives

Preparation:

1. Melt the butter in a saucepan or Dutch oven over medium heat. Add the bacon and cook until crisp and most of the fat has rendered, about 8 minutes. Remove the bacon from the pan, reserving the fat.
2. In the same saucepan, cook the sweet potato, shallot, garlic, and bell pepper over medium heat, stirring frequently, until the shallot is soft and translucent, about 3 minutes. Add the thyme, sage, and bay leaf. Season with salt and pepper to taste. Add the flour and curry powder to the vegetables and stir to coat. Cook for another 2 minutes.
3. Add the corn, chicken broth, heavy cream, and sherry vinegar. Bring to a boil and simmer, covered, until the sweet potatoes are tender, another 20-25 minutes. Season with salt and pepper to taste.
4. Ladle the chowder into bowls and top with crispy bacon and chives.