Sweet-potato corn chowder - country cooking
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Slab bacon, chopped |
| 1 | small | Onion, chopped |
| ½ | cup | Chopped sweet red pepper |
| ½ | cup | Chopped leek (white part only) |
| 1 | teaspoon | Fresh or 4 t dried thyme leaves |
| 1 | teaspoon | Chopped fresh OR |
| ¼ | teaspoon | Dried marjoram leaves |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground black pepper |
| 2 | mediums | (1 lb) sweet potatoes, peeled and cut into 1/2 inch chunks |
| 1 | cup | Fresh or whole kernel corn |
| 1 | 14 1/2 or 13 1/4-oz can chicken broth | |
| 3 | cups | Water |
| 2 | teaspoons | Cornstarch |
| ½ | cup | Heavy cream |
| Fresh thyme sprigs (opt.) | ||
Directions
1. In heavy 4-quart saucepan, saute bacon over medium heat until crisp and browned. Remove bacon with slotted spoon and set aside.
2. Add onion, red pepper, leek, thyme, marjoram, salt, and black pepper to bacon fat in saucepan. saute, stirring occasionally, 10 minutes.
3. Add sweet potatoes, corn, chicken broth, and 2½ C water to mixture in saucepan. Cook until sweet potatoes are tender-15 to 20 minutes. Mix cornstarch into remaining ½ C water; stir into soup mixture. Heat soup to boiling, stirring constantly, and cook until thickened.
4. Reduce heat to low, stir in cream and reserved bacon; heat just until bubbles appear at sides of pan. Transfer soup to serving bowls and garnish with fresh thyme sprigs, if desired. Serve immediately.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary