Cheesy Corn Chowder

Ingredients

• 6 slices bacon finely chopped
• 1 teaspoon pepper black
• 3 large carrots cut into 1/4-inch dice
• 3 rib celery stalks cut into 1/4-inch dice
• 3 cups sharp cheddar cheese extra-sharp grated
• 3 cups ears corn fresh frozen thawed (cut from 4 ears) (not )
• 0.5 cup basil fresh finely chopped
• 2 cups cup heavy whipping cream 
• 4 cups chicken broth reduced-sodium
• 1  bell pepper red cut into 1/4-inch dice
• 1.5 teaspoons salt 
• 1 large onion sweet finely chopped
• 0.8 pound sweet potatoes and into peeled cut into 1/4-inch dice
• 4 cups water 
• 0.8 pound yukon gold potatoes peeled cut into 1/4-inch dice

Equipment

• bowl
• pot
• slotted spoon

Directions

1. Cook bacon in a 6- to 8-quart heavy pot over medium heat, stirring frequently, until crisp, about 5 minutes.
2. Transfer with a slotted spoon to a small bowl.
3. Pour off all but 2 tablespoons bacon fat.
4. Add onion, carrots, celery, and bell pepper to pot and cook, stirring, until onion is softened, 10 to 12 minutes.
5. Add Yukon gold and sweet potatoes, broth, and water, and simmer, covered, until potatoes are just tender, about 15 minutes.
6. Add corn and cream and simmer, uncovered, 10 minutes.
7. Remove pot from heat, then stir in cheese until melted. Season soup with salt and pepper and stir in bacon and basil.
8. Garnish with fresh chives, scallions, or paprika (if desired).
9. •Although any type of sharp Cheddar can be used, the orange-colored Cheddar will give you the best color for this soup.•Soup can be made 3 days ahead. Cool, uncovered, before chilling, covered. Reheat slowly over low heat, stirring, but be careful not to let it boil.