A Perfect Day for Homemade Soup

Somedays, I like to pretend I'm Sweetfern. I see she and I are on the same page today. Today is a soup day. The thermometer is hovering around 20 degrees, there is a slight snow shower coating the neighborhood white. You practically crave a hot bowl of soup on a day like this. And fresh zucchini bread to go along. Yum.

Today I made a recipe that has been in my file for at least 15 years. No kidding. It was pulled out of one of my mom's Country Living magazines when I was in my late teens, and I was starting to put together a recipe file for my future home (yes, I did this. Shut up.) The date on the magazine page is September 1991. I've never made it before today. But I am so glad I finally tried it.

Sweet Potato and Corn Chowder

3 oz Canadian bacon, chopped ( I used a piece of a ham steak instead)
1 small onion, chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped leek
5 baby bella mushrooms, sliced (my addition)
1 teaspoon fresh or 1/2 teaspoon dried thyme
1 teaspoon fresh or 1/2 teaspoon dried marjoram
(I threw in about 1/2 teaspoon dried rosemary, too, which is great, but it did overtake the other spices.)
1/2 teaspoon salt ( I probably used closer to a full teaspoon)
1/2 teaspoon ground black pepper
2 medium sweet potatoes, peeled and cut into 1/2 inch chunks
1 cup fresh or frozen whole-kernel corn
1 14 oz can chicken broth
3 cups water
2 teaspoons cornstarch
1/2 cup heavy cream

1. In a large sauce pan or stock pot, saute bacon over medium heat until crisp. Since I used ham instead, I sauteed with about 1 teaspoon olive oil until it was nicely browned.

2. Add onion, red pepper, leek, mushroom, thyme, marjoram, (rosemary), salt, pepper to bacon/ham. Saute, stirring occasionally, 10 minutes.

3. Add sweet potatoes, corn, chicken broth, and 2 1/2 cups water. Cook until potatoes are soft 15-20 minutes over medium heat.

4. Mix cornstarch into remaining 1/2 cup water. Add to soup mixture and heat soup to boiling, stirring constantly. Continue to boil and stir as soup thickens, about 3-4 minutes.

5. Reduce heat to low, add heavy cream. Simmer for about 10 more minutes, stirring occasionally.

Top with grated cheese, serve immediately with the fresh zucchini bread. Be warm and cozy. Watch football. Or, as I was doing, listen to a homemade guitar and mandolin duo. While I was cooking and enjoying my soup, Mr. Sweetfern came over and helped John tune the mandolin I bought him for his birthday (yes, he got it early. I've told you before I'm no good at keeping secrets.)

That's a pretty good way to warm up a chilly Sunday.