Sweet Potato-Corn Chowder - cooking recipe

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

Preparation

In a Dutch oven, cook bacon until crisp; remove bacon from pan, reserving drippings in pan. Set bacon aside.
Cook onion, corn, sweet red pepper, leek, thyme, and marjoram in the bacon drippings over medium-high heat, stirring constantly, until tender.
Add sweet potatoes, 2-1/2 cups water, and chicken broth; cook, uncovered for 18 minutes or until sweet potato is tender.
In a small bowl, combine cornstarch and 1/2 cup cold water, stirring until smooth. Stir cornstarch mixture into soup.
Bring to a boil; cook over medium heat, stirring constantly, until slightly thickened and bubbly.
Reduce heat to low; add bacon, whipping cream, salt, and pepper to taste.
Cook, uncovered, until thoroughly heated, stirring occasionally. Serve immediately.