• 1/2 cup diced Canadian bacon
• 2 cups diced sweet onion
• 2 lg carrots,  diced
• 1 celery rib, diced
• 1 red bell pepper, diced
• 1/2 lb yellow potatoes, peeled and diced
• 1/2 lb sweet potato, peeled and diced
• 5 cups chicken broth
• 2 fresh thyme sprigs
• 3 cups corn from 6 ears
• 1 1/2 cups heavy cream
• 1 tsp fine sea salt
• 1 tsp black pepper

preparation

Cook bacon until crisp, about 5 minutes. Transfer to paper towels to drain.

Add onion, carrots, celery, and bell pepper to bacon fat and cook, stirring, 8 to 10 minutes.

Add potatoes, broth, and thyme. Simmer, covered, about 15 minutes.

Add corn and cream and simmer, uncovered, 10 minutes.

Add sea salt and pepper, then stir in bacon.

Enjoy