Ingredients

3 slices bacon, cut into 1/4-inch pieces
3/4 C. chopped onion
1 clove garlic, minced
3/4 tsp. ground cumin
1/4 tsp. dried red pepper flakes
2 Tbsp. all purpose flour
29 oz. low sodium chicken broth
14-1/2 oz. whole peeled tomatoes
1/2 C. white wine
1/2 green bell pepper, seeded and chopped
1/2 small sweet potato, peeled and cut into 1/2-inch cubes
1/2 pound whitefish fillets (cod or pollock), cut into 2-inch chunks
3/4 C. frozen corn kernels
1-1/2 tsp. lime juice
pepper, to taste
chopped fresh cilantro

Cooking Instructions

Saute bacon in a large saucepan over medium-high heat until crisp. Stir in onions, garlic, cumin and pepper flakes. Saute 5 minutes, or until onions are soft. Remove from heat and stir in flour. Cook 1 minute, stirring constantly; gradually whisk in chicken broth. Stir in tomatoes, wine, bell pepper and sweet potato. Bring to a boil. Reduce heat and simmer 10 minutes, or until sweet potatoes are soft. Add whitefish and corn. Simmer 2 to 3 minutes, or until whitefish flakes with a fork. Season with lime juice and pepper. Spoon into soup bowls. Garnish with cilantro.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)