-only) 1 14 1/2 or 13 1/4-oz can 1 ts Fresh or 4 t dried thyme -chicken broth -leaves 3 c Water 1 ts Chopped fresh OR 2 ts Cornstarch 1/4 ts Dried marjoram leaves 1/2 c Heavy cream 1/2 ts Salt Fresh thyme sprigs (opt.) 1/4 ts Ground black pepper 1. In heavy 4-quart saucepan, saute bacon over medium heat until crisp and browned. Remove bacon with slotted spoon and set aside. 2. Add onion, red pepper, leek, thyme, marjoram, salt, and black pepper to bacon fat in saucepan. saute, stirring occasionally, 10 minutes. 3. Add sweet potatoes, corn, chicken broth, and 2 1/2 C water to mixture in saucepan. Cook until sweet potatoes are tender-15 to 20 minutes. Mix cornstarch into remaining 1/2 C water; stir into soup mixture. Heat soup to boiling, stirring constantly, and cook until thickened. 4. Reduce heat to low, stir in cream and reserved bacon; heat just until bubbles appear at sides of pan. Transfer soup to serving bowls and garnish with fresh thyme sprigs, if desired. Serve immediately. Country Cooking/Summer/94 Scanned & fixed by Di and Gary
2 Chopped sweet red pepper -inch chunks
3 Chopped leek (white part 1 c Fresh or whole kernel corn
Servings 8
- Amount Per Serving
- % Daily Value *
- Total Fat 31.6g49%
- Saturated Fat 10.5g53%
- Cholesterol 34.5mg12%
- Sodium 1302.0mg55%
- Total Carbohydrate 9.7g4%
- Dietary Fiber 1.7g7%
- Sugars 4.2g
- Protein 28.8g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
bacon, boiling, chopped, chowder, cooking, corn, country, cut, international, onion, peeled, potatoes, sautéing, slab, soup, sweet, sweetpotato, title
