2 cups cornstarch
2 Tablespoons olive oil
4 slices bacon (or turkey bacon) cut into Â½ inch pieces
1 medium onion, Â½ inch diced
1 red pepper cut into Â½ inch dice
1 Tablespoon butter
2 sprigs fresh thyme
1 pound sweet potatoes, peeled and cut into Â½ inch dice
1 cup low sodium chicken broth
1 can evaporated skim milk
1 teaspoon salt
Â½ teaspoon fresh ground black pepper
3 teaspoon cornstarch
2 Â½ Tablespoons cold water
2 Tablespoons fresh chives, chopped
Put olive oil and bacon in a large pot. Saute until slightly browned, about 3 minutes.
Add onion and saute until just soft, about 3 minutes.
Add red peppers, thyme, and butter
Saute another 3 minutes or until peppers are soft.
Add corn, sweet potatoes, chicken stock, evaporated milk, salt and pepper.
Bring to a boil. Reduce heat to a simmering boil.
Cook about 8 minutes, or until potatoes are tender.
In a bowl, mix cornstarch and water to dissolve.
Stir cornstarch mix into chowder.
Bring back to boil and cook for 1 minutes or until thickened.
Stir in chives.
Photo Credit – CC BY-NC by Emily Barney