Sweet Potato-Corn Chowder

Recipe by Bayhill
READY IN: 1hr
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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