Sweet Potato-Corn Chowder

The combination of sweet potatoes, corn, leeks, and bacon make this soup very special.

• Ready In: 1 hr
• Yields: 8 cups

Ingredients

• 6  slices bacon, diced
• 1  medium onion, chopped
• 1  cup frozen whole kernel corn
• 1⁄2 cup  sweet red pepper, chopped
• 1⁄2 cup leek, chopped
• 1  teaspoon fresh thyme, chopped
• 1  teaspoon fresh marjoram, chopped
• 2  sweet potatoes, peeled and chopped
• 2 1⁄2 cups water
• 1 (14 1/2ounce) can chicken broth
• 2  teaspoons cornstarch
• 1⁄2 cup cold water
• 1⁄2 cup heavy whipping cream
•  salt, to taste
•  black pepper, freshly ground, to taste

Directions

1. In a Dutch oven, cook bacon until crisp; remove bacon from pan, reserving drippings in pan. Set bacon aside.
2. Cook onion, corn, sweet red pepper, leek, thyme, and marjoram in the bacon drippings over medium-high heat, stirring constantly, until tender.
3. Add sweet potatoes, 2-1/2 cups water, and chicken broth; cook, uncovered for 18 minutes or until sweet potato is tender.
4. In a small bowl, combine cornstarch and 1/2 cup cold water, stirring until smooth. Stir cornstarch mixture into soup.
5. Bring to a boil; cook over medium heat, stirring constantly, until slightly thickened and bubbly.
6. Reduce heat to low; add bacon, whipping cream, salt, and pepper to taste.
7. Cook, uncovered, until thoroughly heated, stirring occasionally. Serve immediately.