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.
Steps
In stock pot , saut bacon over medium heat until crisp and browned.
Remove bacon and set aside.
Add onion , red pepper , leek , thyme , marjoram , salt and pepper to bacon drippings.
Saut for 10 minutes , stirring occasionally.
Add sweet potatoes , corn , chicken broth and 2 1 / 2 cups water to mixture in stock pot.
Cook until sweet potatoes are tender.
Mix cornstarch and 1 / 2 cup water and stir into soup.
Heat to boiling , stirring constantly and cook until thickened.
Reduce heat to low , stir in half and half or milk , bacon and cooked chicken.
Garnish with fresh thyme , if desired.
Ingredients
bacon, onion, red pepper, leek, fresh thyme, fresh marjoram, salt, black pepper, sweet potatoes, fresh corn, chicken broth, water, cornstarch, half-and-half, cooked chicken