Sweet Potato Corn Chowder |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Sweet Potatoes, corn, and bacon. A delicious hearty soup to serve during the fall and winter months. From The Peach Tree Tea Room in Fredericksburg, Texas by Cynthia Collins Pedregon. Ingredients:
3 slices bacon, coarsely chopped |
1 cup onion, coarsely chopped |
1 cup red pepper, coarsely chopped |
1 cup leek, coarsely chopped |
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme leaves |
1 teaspoon fresh marjoram, chopped or 1/2 teaspoon dried marjoram |
1/2 teaspoon salt |
1/2 teaspoon black pepper, freshly ground |
2 medium sweet potatoes, peeled, cut into 1/2 inch chunks (1 lb.) |
1 cup fresh corn or 1 cup frozen corn |
6 cups chicken broth |
3 cups water, divided use |
2 teaspoons cornstarch |
1/2 cup half-and-half or 1/2 cup milk |
2 cups cooked chicken, cut in chunks |
Directions:
1. In stock pot, sauté bacon over medium heat until crisp and browned.
2. Remove bacon and set aside.
3. Add onion, red pepper, leek, thyme, marjoram, salt and pepper to bacon drippings.
4. Sauté for 10 minutes, stirring occasionally.
5. Add sweet potatoes, corn, chicken broth and 2 1/2 cups water to mixture in stock pot.
6. Cook until sweet potatoes are tender (approx. 15 to 20 minutes).
7. Mix cornstarch and 1/2 cup water and stir into soup.
8. Heat to boiling, stirring constantly and cook until thickened.
9. Reduce heat to low, stir in half and half or milk, bacon and cooked chicken.
10. Garnish with fresh thyme, if desired.
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