Sweet Potato Corn Chowder - cooking recipe

Ingredients

3 oz. slab bacon, chopped
1 small onion, chopped
1/2 c. sweet red pepper
1/2 c. chopped leek
1 Tbsp. fresh or 1 tsp. dried thyme
1/2 tsp. marjoram
1/2 tsp. salt
1/2 tsp. pepper
2 medium (1 lb.) sweet potatoes
1 c. fresh or frozen corn
14 oz. chicken broth
3 c. water
2 tsp. cornstarch
1/2 c. heavy cream (Carnation)

Preparation

In 4-quart pan saute bacon until crisp.
Remove bacon with slotted spoon and set aside.
Add onion, red pepper, leek, thyme, marjoram, salt and pepper to bacon drippings.
Saute, stirring occasionally, for 10 minutes.
Add sweet potatoes, corn, chicken broth and 2 1/2 cups water.
Cook until potatoes are tender, 15 to 20 minutes.
Mix cornstarch with 1/2 cup water and stir into soup. Heat to boiling and cook until thickened.
Reduce heat and stir in cream and bacon, heat just until bubbles appear at sides of pan.