Sweet Potato-Corn Chowder

środa, 19 lutego 2014

Sweet Potato-Corn Chowder

Time: 1 hrs

Ingredients

  • 6 slices bacon, diced
  • 1 medium onion, chopped
  • 1 cup frozen whole kernel corn
  • 1/2 cup sweet red pepper, chopped
  • 1/2 cup leek, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh marjoram, chopped
  • 2 sweet potatoes, peeled and chopped
  • 2 1/2 cups water
  • 1 (14 1/2 ounce) can chicken broth
  • 2 teaspoons cornstarch
  • 1/2 cup cold water
  • 1/2 cup heavy whipping cream
  • salt, to taste
  • black pepper, freshly ground, to taste

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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