Ingredients
- 1/2 pound bacon (smoked slab bacon, diced)
- 1 1/2 pounds potatoes (red, scrubbed)
- 1 yellow onion, diced
- 1 bay leaves
- 6 ounce sweet potato (1 large, peeled and diced (1/4-inch dice)
- 5 cups chicken broth (stock)
- 1 tablespoon light brown sugar (it called for 1/4 cup, if you like sweet do that)
- 18 ounces fresh corn kernels (3 cups fresh, or frozen cooked until just tender)
- 1 tablespoon chopped fresh parsley
- 1/4 cup sliced scallions
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper, to taste
How to Make
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Step 1: Fry bacon in a large soup pot set over medium heat just until it starts to crisp, about 8 to 10 minutes.
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Step 2: Meanwhile, quarter and slice red potatoes about 1/4-inch thick.
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Step 3: Add onions and bay leaves to bacon, and cook until onions are translucent, about 3 to 5 minutes. Carefully drain off bacon grease and discard.
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Step 4: Add sweet and red potatoes to soup pot, then add enough stock to cover potatoes; bring to a simmer over medium heat. Continue to simmer until potatoes are tender, about 15 minutes.
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Step 5: Add in the brown sugar, corn, parsley, scallions, and cream, and cook until heated through, stirring often.
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Step 6: Season with salt and pepper to taste, and serve hot.
We hope you enjoy this recipe!
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