Sweet Potato Corn Chowder

“Sweet Potatoes, corn, and bacon. A delicious hearty soup to serve during the fall and winter months. From The Peach Tree Tea Room in Fredericksburg, Texas by Cynthia Collins Pedregon.”
READY IN:
1hr 20mins
YIELD:
10 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In stock pot, sauté bacon over medium heat until crisp and browned.
  2. Remove bacon and set aside.
  3. Add onion, red pepper, leek, thyme, marjoram, salt and pepper to bacon drippings.
  4. Sauté for 10 minutes, stirring occasionally.
  5. Add sweet potatoes, corn, chicken broth and 2 1/2 cups water to mixture in stock pot.
  6. Cook until sweet potatoes are tender (approx. 15 to 20 minutes).
  7. Mix cornstarch and 1/2 cup water and stir into soup.
  8. Heat to boiling, stirring constantly and cook until thickened.
  9. Reduce heat to low, stir in half and half or milk, bacon and cooked chicken.
  10. Garnish with fresh thyme, if desired.

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