Sweet Potato-Corn Chowder

Name: Sweet Potato-Corn Chowder
Total time: 115
Yield: 6
Ingredients: 4 sweet potatoes; 2 tablespoons butter; 2 carrots, peeled and diced; 2 ribs celery, chopped; ½ large sweet onion (such as Vidalia®), diced; 2 cloves garlic, chopped; 5 cups vegetable stock; 1 ⅓ cups light cream; 1 (11 ounce) can creamed corn; 3 tablespoons brown sugar; ½ tablespoon ground coriander; 1 teaspoon crushed red pepper flakes; ½ teaspoon soy sauce; ½ teaspoon red wine vinegar; ½ teaspoon ground ginger; 1 (10 ounce) can whole kernel corn, drained; salt and ground black pepper to taste

Recipe by Ashley Rose from allrecipes.com

Dinner 2 Hr. 55 Mins.

Ingredients

6 servings

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4 sweet potatoes
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2 tablespoons butter
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2 carrots, peeled and diced
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2 ribs celery, chopped
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½ large sweet onion (such as Vidalia®), diced
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2 cloves garlic, chopped
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5 cups vegetable stock
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1 ⅓ cups light cream
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1 (11 ounce) can creamed corn

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3 tablespoons brown sugar
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½ tablespoon ground coriander
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1 teaspoon crushed red pepper flakes
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½ teaspoon soy sauce
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½ teaspoon red wine vinegar
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½ teaspoon ground ginger
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1 (10 ounce) can whole kernel corn, drained
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salt and ground black pepper to taste

Instructions

Dice 1 1/2 sweet potatoes and roughly chop the remaining 2 1/2.
Place diced sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 8 to 10 minutes. Drain.
Melt butter in a large stockpot over medium heat. Add carrots, celery, onion, and garlic; cook and stir 5 minutes. Add roughly chopped sweet potatoes and cook 10 minutes more.
Add vegetable stock to the stockpot with the vegetables and bring to a boil. Cook for 2 minutes and reduce heat to a simmer. Cook until sweet potatoes are fork-tender, 30 to 35 minutes.
Mix cream, 1/2 the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger into the stockpot. Simmer soup for 5 minutes.
Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn. Simmer soup 20 minutes more, stirring a few times. Remove from heat; season with salt and pepper.