Fabulous Recipe for Sweet Potato Corn Chowder

4 slices pancetta
1 white onion
sprinkle of bay leaves
sprinkle of basil
1 medium sweet potato
1 medium regular potato
4-5 cups of chicken broth
1/4 cup brown sugar or honey
1 bag of frozen corn (it's about 3 cups)
1 cup heavy cream

Brown the pancetta in a pan until crisp. Remove and use the oil to cook the diced onion until tender. Add the bay leaves, basil and cubed potatoes. Brown for a few minutes before adding the chicken stock, just enough to cover the potatoes. Let this come to a simmer and cook for about 15-20 minutes or until the potatoes are tender. Add the brown sugar or honey. At this point I would transfer everything to a stock pot because my pan was getting a bit full. Add the corn and heavy cream, stir and heat just until those ingredients are warm. Ladle into bowls and top with the crispy bits of pancetta.

This was delicious! Perfect for a nice chilly fall evening. Goes great with ghiradelli brownies with fat free ice cream and fresh raspberries for dessert.