Sweet-Potato Corn Chowder

By McLean

Janice's recipe

Ingredients

• 3 oz. slab bacon, chopped
• 1 small onion, chopped
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped leek
• 1 teaspoon fresh or 1/2 teaspoon dried thyme leaves
• 1 teaspoon chopped fresh or 1/2 teaspoon dried marjoram leaves
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 medium-sze (1 lb.) sweet potatoes, peeled and cut into 1/2-inch chunks
• 1 cup fresh or frozen whole-kernel corn
• 1 14-1/2 ounce can chicken broth
• 3 cups water
• 2 teaspoons cornstarch
• 1/2 cup heavy cream
• Fresh thyme sprigs (optional)

Preparation

Step 1

In 4-quart saucepan, saute' bacon over medium heat until crisp and browned. Remove bacon with slotted spoon; set aside.

Add onion, red pepper, leek, thyme, marjoram, salt and pepper to bacon drippings in saucepan. Saute', stirring occasionally, 10 minutes.

Add sweet potatoes, corn, chicken broth, and 2 1/2 cups water to mixture. Cook until sweet potatoes are tender - 15 - 20 minutes. Mix cornstarch into remaining 1/2 cup water; stir into soup mixture. Heat soup to boiling, stirring constantly, and cook until thickened.

Reduce heat to low, stir in cream and reserved bacon; heat just until bubbles appear at side of pan. Transfer soup to serving bowl and garnish with fresh thyme, if desired. Serve immediately.