A hearty and comforting chowder featuring sweet potatoes and corn, perfect for a cozy meal.
Cook the bacon in a stock pot over medium heat until crispy, then remove and set aside.
Use a slotted spoon to remove the bacon, leaving the drippings in the pot for added flavor.
Sauté the onion and leek in the bacon drippings until softened.
Stir occasionally to prevent sticking and ensure even cooking.
Add the thyme, marjoram, salt, and pepper, and cook for another minute to release the aromas.
Adding the herbs at this stage enhances their flavor in the dish.
Stir in the sweet potatoes, corn, chicken broth, and water, and bring to a boil.
Cut the sweet potatoes into even pieces for uniform cooking.
Reduce the heat and simmer until the sweet potatoes are tender, about 15 minutes.
Cover the pot partially to retain heat while allowing steam to escape.
Mix the cornstarch with a little water to make a slurry, then stir it into the chowder to thicken.
Ensure the slurry is lump-free for a smooth consistency.
Stir in the half-and-half and the cooked bacon, then heat through without boiling.
Avoid boiling after adding the half-and-half to prevent curdling.
Serve the chowder hot, garnished with additional fresh thyme if desired.
Pair with crusty bread for a complete meal.
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