1/2 pound thick-sliced bacon, cut into 1/2-inch pieces
1/2 sweet red pepper, diced
1/2 sweet green pepper, diced
1/2 large white onion, diced
2 large sweet potatoes, peeled and cut into 1-inch cubes
3 13-ounce cans chicken broth
3 canned chipotle chilies, minced
2 14-ounce cans corn
1 cup low-fat milk
1/2 teaspoon salt
How to Make It
Cook the bacon in a large stockpot over medium heat until it begins to crisp. Spoon off the bacon fat, except for a thin coating. Add the peppers and onion to the bacon and continue cooking, stirring frequently, until the vegetables are tender.
Add the sweet potatoes, chicken broth, and chipotles and simmer, covered, 15 minutes or until the potatoes are tender. Stir in the corn, milk, and salt; heat through.