Sweet Potato-Corn Chowder |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 9 |
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The combination of sweet potatoes, corn, leeks, and bacon make this soup very special. 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 1/2 ounce) 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.
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