perfect for a cold winter night.

sweet potato corn chowder

1/2 pound smoked slab bacon, diced
1 1/2 pounds red bliss potatoes, scrubbed
1 medium onion, peeled and diced
2 bay leaves
1 large sweet potato, peeled and diced (1/4 inch dice)
1/2 cup chopped sweet red pepper (optional)
4-5 cups chicken stock, or to cover
3 cups fresh, frozen or canned corn kernels cooked until just tender
1/4 cup light brown sugar
1 tablespoon chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon marjoram
1/4 cup sliced scallions
1/2 cup water
2 teaspoons cornstarch
1 cup heavy cream
salt and freshly ground pepper, to taste

in a large soup pot, fry the bacon over medium heat just until it starts to crisp, about 8 to 10 minutes. remove & set aside. add onion, red pepper, bay leaves, thyme, marjoram to bacon drippings. saute 10 minutes. meanwhile, quarter and slice the red potatoes by hand or in a food processor, about 1/4 inch thick. add the sweet & red potatoes to the soup pot, add enough stock to cover the potatoes,& bring to a simmer over medium heat. simmer until the potatoes are tender, about 15 minutes. mix cornstarch with 1/2 cup of water & then stir into soup mixture. heat to boiling, stirring constantly, cook until thickened. reduce heat, stir in the brown sugar, bacon, corn, parsley, scallions, & cream, and cook until heated through, stirring often.

season with salt and pepper to taste, and serve hot.