Fergie's Shrimp, Clam & Sweet Potato Chowder

My husband loves a good clam chowder... since Splash in Pismo Beach was a bit out of the way for dinner tonight... I made this deliciousness... I hope you try it soon.  Simple, hearty, and actually sort of healthy...!  

5 Strips of Bacon, Chopped Small

1 Whole White Onion, Diced

5 Celery Stalks, Diced 

4 Carrots, Diced

1 Teaspoon Kosher Salt

1 Teaspoon Pepper

1 Teaspoon Chile Powder

1 10-oz Container of Chicken Stock (not to be confused with Chicken Broth)

1 Large Sweet Potato, Peeled and Diced

1 Cup Italian or Flat Leaf Parsley

2 Cans of Clams in Juice 

1 Lb Shrimp, Peeled and Deveined 

Roux: 1/2 Stick of Unsalted Butter & 2 Tablespoons Flour (slowly melt the butter, add the flour and cook for about 1-2 minutes, set aside) 

1 Cup Heavy Cream

In a heavy bottom pan cook the bacon until nice and crispy, make sure you save the rendered fat... you will be cooking with it. 

Take the bacon out and set aside... 

Add the onions, carrots and celery... 

Add the salt and the pepper... cook until the veggies are soft... 

Add the shrimp, and the clams... you can add additional clam juice... I left it out. 

Add the sweet potato... 

Add the parsley.... 

Add the stock, and the bacon... 

Add the chile powder..... Bring to a boil and then simmer for about 10 minutes... 

Add the cream and start the roux... 

Melt the butter and add the flour... cook for about 2 minutes... 

Add to the chowder and simmer for another 5 minutes. 

To make this lower in fat omit the roux and the cream.