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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
- 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
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Corn