Corn, Chicken, and Sweet Potato Chowder

a mire poix - (onions, carrots, and celery) a.k.a. aromatics of French cooking, the base for countless recipes. All of these items are inexpensive, and keep for relatively long periods, so in winter I always have them on-hand. Keep your onions in a basket or other container that allows air circulation; they should be kept cool and dry, but don't refrigerate. Keep your carrots in their original bag, in the crisper drawer of your refrigerator. Keep the celery wrapped tightly in aluminum foil, in the crisper drawer, and it will stay fresh for a few weeks.

milk or half-n-half, to quickly add creaminess to soups, or further a small amount of stock.

good dried herbs, or even fresh ones. I try to keep at least Italian parsley in the frig - store it with a single paper towel in a gallon-sized ziploc bag. Make sure your dried herbs are fresh - otherwise they'll impart little flavor to your soups.

grains (such as rice or barley) or noodles, to add bulk.

2 slices bacon, cut into 1/2-inch pieces

1 small onion, finely chopped

2 stalks celery, finely chopped

salt and pepper

1/2 tsp dried thyme

2 cups chicken stock (homemade preferred, see note)

2 1/2 cups whole milk

1 large sweet potato, peeled and cut into 1/2-inch cubes

about 1 1/2 - 2 cups cooked chicken, pulled apart into bite-sized pieces

2 cups frozen corn

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