Chicken Gnocchi Chowder

In a large pot heat the olive oil over medium heat. Add bacon and start to render the fat. Add the onion, garlic, celery, jalapeno, carrots and chicken. Cook until chicken is no longer pink.

Add the chicken broth, Heat until carrots are cooked (about 15 minutes). Turn heat up and bring to a boil. Add the gnocchi and cook about 4 minutes until gnocchi floats on top.

Meanwhile, in a small pan, heat the butter and add the flour. Cook, stirring constantly until mixture (roux) bubbles. Remove from heat.

Reduce the heat to medium again and add the evaporated milk and the roux. Cook an additional 5 minutes to thicken.

Add pepper to taste. Pour into bowls and sprinkle with Parmesan cheese.