Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 oz Slab bacon, chopped 2 md (1 lb) sweet potatoes,
1 sm Onion, chopped -peeled and cut into 1/2
1/2 c Chopped sweet red pepper -inch chunks
1/2 c Chopped leek (white part 1 c Fresh or whole kernel corn
-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

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