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Old Farmer's Almanac Everyday Cookbook
by Old Farmer's Almanac
First Prize, 2001 Old Farmer's Almanac Recipe Contest:
"Best Soups and Chowders"
Liz Barclay, Annapolis, Maryland
Makes 6 servings.


• 4 slices bacon, chopped
• 1/2 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 can (15 ounces) diced sweet potatoes, drained
• 1 large baking potato, peeled and diced
• 1 can (14.5 ounces) stewed tomatoes, undrained
• 2 cups milk
• 1 teaspoon curry powder
• 1/4 teaspoon freshly ground black pepper


Saute the bacon, onion, peppers, and garlic in a large Dutch oven. Add the broth.

Puree the sweet potatoes in a food processor or blender, and whisk them into the broth mixture.

Stir in the potato and tomatoes.

Cover and simmer for 45 minutes, or until the potato pieces are tender.

Whisk in the milk, curry powder, and pepper; heat, but do not boil.


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