Sweet Potato-Corn Chowder

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.