Sweet Potato-Corn Chowder

• 6 slices bacon, diced
• 1 medium onion, chopped
• 1 cup frozen whole kernel corn
• 1/2 cup sweet red pepper, chopped
• 1/2 cup leek, chopped
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh marjoram, chopped
• 2 sweet potatoes, peeled and chopped
• 2 1/2 cups water
• 1 (14 1/2 ounce) can chicken broth
• 2 teaspoons cornstarch
• 1/2 cup cold water
• 1/2 cup heavy whipping cream
• salt, to taste
• black pepper, freshly ground, to taste

1. In a Dutch oven, cook bacon until crisp; remove bacon from pan, reserving drippings in pan. Set bacon aside.
2. Cook onion, corn, sweet red pepper, leek, thyme, and marjoram in the bacon drippings over medium-high heat, stirring constantly, until tender.
3. Add sweet potatoes, 2-1/2 cups water, and chicken broth; cook, uncovered for 18 minutes or until sweet potato is tender.
4. In a small bowl, combine cornstarch and 1/2 cup cold water, stirring until smooth. Stir cornstarch mixture into soup.
5. Bring to a boil; cook over medium heat, stirring constantly, until slightly thickened and bubbly.
6. Reduce heat to low; add bacon, whipping cream, salt, and pepper to taste.
7. Cook, uncovered, until thoroughly heated, stirring occasionally. Serve immediately.

bacon, onion, kernel corn, sweet red pepper, fresh thyme, fresh marjoram, sweet potatoes, water, chicken broth, cornstarch, cold water, heavy whipping cream, salt, black pepper

Taken from www.food.com/recipe/sweet-potato-corn-chowder-210667 (may not work)