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Sweet Potato & Corn Southwestern Soup



4 strips of bacon, sliced

2 sweet potatoes, peeled, diced

1 small red onion, diced

1 tablespoon Southwestern seasoning

salt & pepper

kernels from 2 corn

4 cups corn stock***

1 cup water

chopped cilantro

drizzle of chili olive oil

***To make corn stock: once you remove the kernels from the cob, put the cob into a pot, cover with water and let it bubble for a bit. Scrape any remaining corn bits from the cob into the stock, cool and then use right away or freeze in ice trays to use later.



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