Feeds: 6-8
Ingredients:
4-6 slices of bacon
1 onion, diced finely
2 tbsp garlic, chopped
2 greens onions, diced finely
1 tbsp fresh thyme, minced
2 stalks of celery, diced finely
1 tsp fresh scotch bonnet pepper, finely chopped*
1 red bell pepper, diced into small pieces
4-5 C corn kernels (frozen/fresh/leftover roasted cobs)
3 C sweet potatoes, chopped**
3 C chicken or pork stock
2 14-ounce cans of coconut milk
Salt/Pepper to taste
* If you can't handle very much heat, drop this to .25tsp or .5tsp but don't omit it entirely. It adds so much flavour.
** If you are using pre-cooked sweet potatoes (i.e. leftover sweet potato mash, just measure out and add to soup in last 10min of cooking).
Instructions:
1. Cook bacon in a large pot and set aside. Leave bacon grease in pan.
2. Bring heat to medium high and add garlic, onions, and thyme. Cook until fragrant and onions starting to turn light gold (5-6min). Add celery, scotch bonnet pepper and green onions. Cook for another 3-4min.
3. Add corn and sweet potatoes (if raw) cook for 2-3min.
4. Add coconut milk and stock. Let soup cook for about 10-15 min until sweet potatos are soft.
5. Remove 3-4C soup and set aside in a bowl. Using an immersion blender, coarsely blend the remaining soup in the pot. Return reserved soup to pot. If you are using pre-cooked sweet potatoes add it now. Bring soup to a boil and turn off heat. Add salt/pepper to taste.
6. Top with bacon, roughly chopped.
