Sweet Potato Corn Chowder

1/2 lb. smoked slab bacon, diced
1 1/2 lbs. red potatoes, scrubbed
2 bay leaves
1 med. onion, peeled and diced
1 large sweet potato, peeled and diced (1/4”)
4-5 c. chicken stock, or to cover
1/4 c. light brown sugar
3 c. fresh or frozen corn kernels, cooked until just tender
1 Tbsp. chopped fresh parsley
1/4 c. sliced scallions
1 c. heavy cream
Salt and pepper, to taste

In large soup pot fry bacon over medium heat just until it starts to crisp, about eight-10 minutes. Meanwhile, quarter and slice the red potatoes by hand or in food processor, about 1/4-inch thick. Add onions and bay leaves to bacon and cook until onions are translucent, about three – five minutes. Carefully drain off half of the bacon grease and discard. Add sweet and red potatoes to soup pot, add enough stock to cover potatoes, and bring to a simmer over medium heat. Simmer until potatoes are tender, about 15 minutes. Add brown sugar, corn, parsley, scallions and cream and cook until heated through, stirring often. Season with salt and pepper to taste and serve hot.