Sweet Potato Corn Chowder - cooking recipe

Ingredients

3 oz. slab bacon
1 small onion
1/2 c. chopped sweet red pepper
1/2 c. chopped leek
1/2 tsp. salt
1/2 tsp. marjoram
2 tsp. cornstarch
1/2 tsp. thyme
1/2 tsp. pepper
2 medium size sweet potatoes, peeled and cut into 1/2-inch chunks
1 c. whole kernel corn
1 (14 1/2 oz.) can chicken broth
3 c. water
1/2 c. heavy cream

Preparation

In saucepan, saute bacon over medium heat until crisp and brown.
Remove bacon and set aside.
Add onion, red pepper, leek, thyme, marjoram, salt and pepper to bacon drippings.
Saute 10 minutes.
Add sweet potato, corn, chicken broth and 2 1/2 cups water.
Cook until sweet potatoes are tender (20 minutes).
Mix cornstarch into remaining 1/2 cup water and stir into soup mixture. Heat soup to boiling, stirring constantly and cook until thickened. Reduce heat to low, stir in cream and reserved bacon; heat until bubbles appear.