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