A hearty and creamy chowder featuring sweet potatoes and corn, perfect for a cozy meal.
Cook the bacon in a Dutch oven over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
For a healthier option, you can use turkey bacon or omit it entirely for a vegetarian version.
Sauté the onion, corn, leek, thyme, and marjoram in the bacon drippings until softened.
Ensure the vegetables are evenly coated in the drippings for maximum flavor.
Add the sweet potatoes, water, and chicken broth to the pot. Bring to a boil, then reduce to a simmer and cook until the sweet potatoes are tender.
Cut the sweet potatoes into uniform pieces to ensure even cooking.
Mix the cornstarch with cold water in a small bowl until smooth. Stir this mixture into the soup and cook until thickened.
Stir constantly while adding the cornstarch mixture to avoid lumps.
Add the bacon, heavy cream, salt, and pepper to the pot. Stir well and heat through.
Taste and adjust the seasoning as needed before serving.
Serve the chowder hot, garnished with fresh thyme or crumbled bacon if desired.
Serve with crusty bread or a side salad for a complete meal.
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