rainbow corn chowder

This recipe is an amalgamation of a couple of other recipes and some imagination trying to use up stuff I had around.

2 T butter
1 red onion, chopped
2 cloves garlic, minced
1/2 lb bacon, chopped
1 lb sweet potatoes, peeled and diced
2 cups chicken broth
1/4 teaspoon ground white pepper
1/4 teaspoon ground cumin
3 1/2 cups whole kernel corn (frozen works best)
2 cans black beans, drained
2 small cans chopped green chiles
6 oz. kielbasa, cubed
1/2 c milk
1/2 c heavy cream
4 T flour

In a large pot over medium heat, melt butter. Saute onion, garlic, and bacon in butter until the onion is tender and the bacon is cooked (5-8 minutes). Stir in broth, sweet potatoes, pepper, and cumin and bring to a boil. Reduce heat and simmer 20 minutes, until potatoes are tender.

Stir corn, black beans, and kielbasa into soup. Pour milk and cream together and whisk in flour. Add to soup and simmer for twenty minutes. The soup will thicken as it cooks.

Serves 6.

Peace,
Milton