Sweet Potato Bacon Chowder
by Chef Maggie Perkins
1 pkg. Belle Vie Farm & Kitchen Bacon
2 medium sweet potatoes, scrubbed well and cubed
1 bunch scallion, minced, whites and greens separated
1 pint Belle Vie Farm & Kitchen duck bone broth
1 pint water
16 oz almond coconut milk
In a heavy dutch oven or saucepan, render fat from bacon over medium heat. Add cubed sweet potatoes and cook, stirring frequently, until edges slightly brown. Stir in minced scallion whites, then add duck bone broth and water. Cook, covered, over medium high heat until sweet potatoes are slightly tender.
Meanwhile, fry bacon in a small saucepan, turning frequently until slightly crisp. Drain on paper towel, crumble and reserve.
When sweet potatoes have softened, reduce heat to medium, add remaining scallions and bacon, and cook for 10 minutes longer.
Finish by stirring in nut milk (or substitution), season with sea salt and coarse pepper to taste, slowly warm to serving temperature.
Note: Suitable substitutions for duck bone broth would be chicken, turkey, or vegetable stock. Whole cow’s milk, half and half, or your favored milk replacement may be used in exchange for almond coconut milk.
Serves 4. Photo Credits: Maggie C. Perkins, of Notes from Maggie’s Farm.