Sweet Potato Corn Chowder

Name: Sweet Potato Corn Chowder
Ingredients: 4 thick-cut bacon slices, diced; 1 sweet onion (like Vidalia or Walla Walla); 1 red bell pepper, diced; 1/4 cup all-purpose flour; 1 (15 oz) can corn, drained; 3 1/2 cups chicken broth; 1/4 teaspoon dried thyme; 1/4 teaspoon dried marjoram; 1 cup heavy cream (or half and half for less calories); 2 green onions, chopped; Salt and freshly ground pepper to taste

11 ingredients

3 steps

Ingredients

4 thick-cut bacon slices, diced
1 sweet onion (like Vidalia or Walla Walla)
1 red bell pepper, diced
1/4 cup all-purpose flour
1 (15 oz) can corn, drained
3 1/2 cups chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1 cup heavy cream (or half and half for less calories)
2 green onions, chopped
Salt and freshly ground pepper to taste

Directions

1

Fry the bacon in a [url:1]Dutch oven[/url] or stock pot. Transfer to the bacon to a plate, leaving the bacon grease in the Dutch oven.
2

Saute the onions in the bacon grease over medium-high heat until tender and translucent, about 7-8 minutes. Add the red bell pepper and cook for another 4 minutes. Add the sweet potato and cook for another 4 minutes. Add the flour and stir until dissolved.
3

Add the broth, corn, thyme and marjoram. Bring to a boil, reduce the heat, cover, and simmer for 15-18 minutes or until the sweet potatoes are tender. If you prefer a creamier texture, puree about 1/3 of the mixture and return it to the pot. Add the cream, green onions and bacon and heat through. Add salt and pepper to taste. Serve.