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Sweet Potato-Corn Chowder

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“The combination of sweet potatoes, corn, leeks, and bacon make this soup very special.”
READY IN:
1hr
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

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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