heavy cream (or half and half for less calories)
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.