Tips to get you started:

· For a speedy version of this, a rotisserie chicken and a dash of liquid smoke will do!

· Jack fruit or extra beans and vegetable broth swapped in can turn this chowder into a vegetarian version in a flash (also, omit the bacon/pancetta of course!)

· I use mild green chilies so that I can achieve my preferred heat level with spices/hot sauce by the serving

· Salsa Verde may be substituted in for green chilies, or added to the chowder to broaden the flavor

·  I like a thicker chowder and sometimes I will add a cornstarch and water slurry to thicken up this chowder base, but it is delightful as written below

Prep time: 20-30 minutes

Cook time: 20-40 minutes

Serves: 10

Ingredients:

2 Tablespoons Extra Virgin Olive Oil (EVOO) or Avocado Oil

4 Oz. Bacon or pancetta, diced

2 Medium carrots, peeled and diced

1 Red bell pepper, de-veined, seeded and diced

1 medium yellow onion, diced

1 Medium sweet potato or yam, peeled and diced

2 Tablespoons fresh garlic, minced

2 Tablespoons dried oregano

3 Tablespoons ground cumin

2 Bay leaves, dried

1/2 Tablespoon Kosher salt (plus more to taste)

¼ Teaspoon ground black pepper

6 Cups low sodium chicken broth or bone broth

3-4 Cups cooked shredded chicken (preferably smoked)

1 Can black beans, rinsed and drained

1 Can sweet corn, drained

2 Cans chopped green chilies, juices included

1 Cup heavy whipping cream or half and half (sour cream works in a pinch!)

Optional garnish:

Italian parsley or cilantro

Sliced avocado

Lime wedges

Part one: In a large stock pot over medium heat, heat EVOO until it just begins to shimmer. Add pancetta and brown it (about 8 minutes). Add to the pot: onion, carrots, bell pepper and sweet potato and cook until the onions turn translucent but do not brown (about 5 minutes). Add garlic and cook for one minute.

Part two: Add cumin, oregano, bay leaves, salt, pepper, beans, chilies and broth and increase the heat to medium high to bring the chowder to a boil. Once it reaches a boil, allow it to boil for about 5 minutes and then reduce to a simmer for about 15-20 minutes, or until carrots and sweet potato are fork tender.

Part three: When the carrots and sweet potato have cooked to fork tender, add the chicken, corn and cream to the pan and return it to a simmer. Remove from heat and serve hot.

Serving suggestion: I enjoy this chowder topped with sliced avocado and parsley, served with corn bread or a hot fresh roll.

Tiny chefs at home? They can help:

·        Measure ingredients

·        Peel the carrots and sweet potato (with supervision for safety)

Nutrition information: *Calculated without optional garnish

Total Calories: 306 // Total Fat: 19 g // Cholesterol: 56 mg // Sodium: 619 mg // Total Carbohydrates: 17 g // Dietary Fiber: 4 g // Sugars: 4 g // Protein: 18 g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.