Sweet Potato and Corn Chowder

I've made this recipe twice since I found it and I love it.

In ( ) are all the changes I made based on likes or what I had on hand and it still came out delicious. 
The next time I make it I'll try to remember to take a picture.

from:   Food Network

Level: Easy
Total: 50 min
Active: 25 min
Yield: 4 servings

Ingredients:

2 tablespoons unsalted butter
4 slices thick-cut bacon, cut into a small dice (omitted)
2 cups diced peeled sweet potato 
2 medium shallots, sliced (1/2 cup onion)
2 cloves garlic, chopped
1 small red bell pepper, diced (whatever colors I had)
3 sprigs fresh thyme (1 tsp dried)
1 sprig fresh sage (1/2 tsp dried)
1 bay leaf
Kosher (any) salt and freshly ground black pepper
1/4 cup all-purpose flour
2 teaspoons yellow curry powder (whatever curry powder I had)
One 15-ounce can corn, drained
2 cups chicken stock
1 cup heavy cream (1/2 cup half&half, 1/2 cup skim milk)
1 tablespoon sherry vinegar (red wine vinegar)
1/4 cup minced chives (didn't have so no pretty presentation)

Directions:

1. In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot.
   
   
2. In the same pot over medium heat, sauté the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 3 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.
   
   
3. Add the corn, chicken stock, heavy cream and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.
   
   
4. Plate into individual bowls and garnish with the crispy bacon and chives.