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