Cheesy Corn Sweet Potato Chowder Recipe
A chunky blend of harvest ingredients make up a special mid-week soup or Thanksgiving dinner.
In a medium saucepan or stockpot coated with Teflon™ nonstick, cook bacon tender over medium heat; remove, drain, chop; set aside. Leave 2 tablespoons oil in pan. Sauté onion tender; add sweet potatoes, corn, broth; bring to a boil and then reduce heat to medium-low, cooking 20 minutes or until potatoes are fork tender. Puree half the soup in a blender; return to pot. Stir cheese to melt; add bacon; garnish & serve.