2 oz. (3 slices) bacon, cut into 1/4 inch pieces
3/4 c. chopped onions
1 clove garlic, minced
3/4 tsp. ground cumin
1/4 tsp. red pepper flakes
2 tbsp. flour
2 cans (14 1/2 oz. each) low salt chicken broth
1 can (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 in 1/2 inch cubes
3/4 c. frozen corn kernels
1 1/2 tsp. lime juice
black pepper
chopped cilantro

Sauté bacon in large saucepan over medium high heat until crisp. Stir in onions, garlic, cumin and pepper flakes. Sauté 5 minutes or until onions are soft. Remove from heat and stir in flour. Cook 1 minute, stirring constantly then gradually whisk in chicken broth. Stir in tomatoes, wine, peppers, and sweet potato. Bring to a boil; reduce heat and simmer 10 minutes. Add fish and corn; simmer 2 - 3 minutes or until fish flakes. Season with lime juice and pepper.