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Sweet Potato Corn Chowder
I found this in a magazine awhile back but can't remember
which one. It is a big hit at our workshops, especially on a
cook day. You can substitute 1% milk for the cream.
Serves 8
4 ounces slab bacon, cooked, cooled and crumbled
1 small onion, chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped leek
1 t fresh or 1/2 t dried thyme leaves
1 t chopped fresh or 1/2 t dried marjoram leaves
1/2 t salt
1/2 t ground black pepper
(you may add more herbs to taste)
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2 medium-size (l pound) sweet potatoes, peeled and cut into
1/2-inch chunks
1 cup fresh or frozen whole-kernel corn
1 14 1/2 or 13 1/2 ounce can of chicken broth or use your own
home made broth
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2 to 2 1/2 cups of water
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2 t cornstarch ( may need 3-4 t to make it thick enough)
1/2 cup heavy cream or 1% milk - up to you
Fresh thyme sprigs (optional)
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1. In a 4 quart saucepan, sauté bacon over medium heat until
crisp and browned. Remove bacon with slotted spoon; set aside.
2. Add onion, red pepper, leek, thyme, marjoram, salt and pepper
to bacon drippings in saucepan. Sauté, stirring occasionally for
about 10 minutes.
3. Add sweet potatoes, corn, chicken broth, and 2 cups of the
water to mixture in saucepan. Cook until sweet potatoes are
tender - 30 to 60 minutes. Mix corn starch into remaining 1/2
cup of water; stir into soup mixture. Heat soup to boiling,
stirring constantly, and cook until thickened.
4. Reduce heat to low, stir in cream or milk and reserved bacon;
heat just until bubbles appear at side of pan. Transfer soup to
serving bowl and garnish with fresh thyme, if desired.
5. Enjoy!!!
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