Ingredients
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3 slices bacon, coarsely chopped
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1 cup onion, coarsely chopped
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1 cup red pepper, coarsely chopped
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1 teaspoon fresh thyme or 1/2 teaspoon dried thyme leaves
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1 teaspoon fresh marjoram, chopped or 1/2 teaspoon dried marjoram
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1/2 teaspoon salt
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1/2 teaspoon black pepper, freshly ground
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2 medium sweet potatoes, peeled, cut into 1/2 inch chunks (1 lb.)
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1 cup fresh corn or 1 cup frozen corn
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6 cups chicken broth
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3 cups water, divided use
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2 teaspoons cornstarch
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1/2 cup half-and-half or 1/2 cup milk
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2 cups cooked chicken, cut in chunks
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1 cup leek, coarsely chopped
Instructions
- In stock pot, sauté bacon over medium heat until crisp and browned.
- Remove bacon and set aside.
- Add onion, red pepper, leek, thyme, marjoram, salt and pepper to bacon drippings.
- Sauté for 10 minutes, stirring occasionally.
- Add sweet potatoes, corn, chicken broth and 2 1/2 cups water to mixture in stock pot.
- Cook until sweet potatoes are tender (approx. 15 to 20 minutes).
- Mix cornstarch and 1/2 cup water and stir into soup.
- Heat to boiling, stirring constantly and cook until thickened.
- Reduce heat to low, stir in half and half or milk, bacon and cooked chicken.
- Garnish with fresh thyme, if desired.