Sweet Potato Corn Chowder

By Kimberly Killebrew @ The Daring Gourmet
May 15, 2014
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Author Notes: A deliciously original creamy corn chowder featuring sweet potatoes, smoky, bacon, red bell pepper, and sweet onions!Kimberly Killebrew @ The Daring Gourmet

Serves: 4

  • 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
  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.

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