2 slices bacon, cut into 1/2 inch pieces
1 onion, chopped
1/2 red bell pepper, seeded and chopped
2 1/2 cups chicken stock
1 cup water
1 large sweet potato, peeled and cubed
2 cups whole corn kernels
cayenne pepper to taste
salt to taste
cheddar cheese to taste
In a medium saucepan over medium-high heat, cook the bacon until crisp. Transfer to a paper towel to drain.
Add the onion and bell pepper and saute until soft, about 5 minutes. Add the stock and the potatoes; bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are almost tender. Stir in half of the corn; simmer 5 minutes longer. Season with salt and cayenne pepper. If more water is needed, add some. Use an immersion blender to blend the soup to desired consistency, then add the other half of the corn, the bacon pieces, and some cheddar cheese. Stir until well mixed. Serve, topped with the bacon pieces and cheddar cheese.