3 oz. slab bacon, chopped
1 sm. onion
1/2 c. chopped sweet red pepper
1/2 c. chopped leek
1 tsp. dried thyme
1 tsp. marjoram
1/2 tsp. salt
1/2 tsp. pepper
2 sweet potatoes, peeled & cut in sm. chunks
1 c. whole kernel corn
1 (14 oz.) can chicken broth
3 c. water
2 tsp. cornstarch
1/2 c. heavy cream

In 4 quart saucepan, saute bacon until crisp. Remove and set aside. Add onion, red pepper, leek, thyme, marjoram, salt and pepper to bacon drippings. Saute 10 minutes. Add sweet potatoes, corn, chicken broth and 2 1/2 cups water. Cook until sweet potatoes are tender 15-20 minutes.

Mix cornstarch with remaining 1/2 cup water; stir into soup mixture. Heat to boiling, stirring constantly, cook until thickened. Reduce heat to low, stir in cream and bacon; heat just until bubbles appear at side of pan. Serve immediately.