• 5 medium yams, peeled and cubed
• 8 cups chicken or vegetable stock
• 2 tbsp olive oil
• 1 onion, finely diced
• 3 cloves garlic, crushed
• 1 tbsp chipotle pepper, finely minced
• 1/2 cup red pepper, finely chopped
• 1 cup frozen corn kernels
• 1 tsp adobo sauce (from the chipotle peppers)
• 1/2 – 1 lime, juice and zest of
• salt and pepper to taste
• GARNISH – crispy bacon bits and thinly sliced green onion

Put yams and enough stock to cover in saucepan.  Boil until yams are soft, about 1/2 an hour.

Heat oil in sauce pan, saute onion, garlic, chipotle and red pepper until tender – set aside.

Remove 1 cup of chopped yams and set aside.

Puree the rest of the yams and stock together until smooth  – either with an immersion blender or in a traditional blender – (remembering to leave the lid ajar to let steam escape!).

Return to saucepan, add onion/red pepper mixture, the corn and the cubed yams.

Add juice and zest of lime – start with 1/2 the juice, and season with salt and pepper.

If it is too thick, add a bit more stock.