Summer Corn Chowder

This is an excellent soup in summer or winter. I must say that unless you have air-conditioning, save it for a cooler day. Feeds 4-6.

INGREDIENTS:
- 6-8 slices of bacon, I like turkey bacon because it's meatier and healthier.
-1/4 of a large onion, diced
- 2 large carrots, sliced
- 2 cloves of garlic, roughly chopped
- 2 Tbsp olive oil
- 2 large russet potatoes, chopped
- 2 large sweet potatoes, chopped
- 3 corn on the cobb stalks, shucked, cooked and sliced down in a bowl
- 6 cups chicken broth
- 1 1/2 cups whole milk or cream (I used whole milk and it tasted great.)
salt & pepper to taste
1 sprig of rosemary

1. Cook the bacon according to the packaging. (I find cooking it in the oven is wonderful. Easy and much cleaner.) Chop bacon into small pieces.
2. In a large stock pot heat olive oil. Add carrots, onion and garlic. Season with salt & pepper. Heat about 8-10 minutes until soft and tender. Add broth, bacon and potatoes. Bring to a boil and simmer for about 20 minutes until potatoes are tender.
3. Stir in whole milk or cream and corn. Add the sprig of rosemary and let simmer for about another 20 minutes. Serve hot with your favorite side of a salad and/or bread.