Sweet Potato and Corn Chowder (NES)

By hmp13

Ingredients

• 7 large sweet potatoes, peeled, divided
• 4 tablespoons butter
• 2 cloves garlic, chopped
• 1 onion, peeled and diced
• 2 ribs celery, diced
• 3 carrots, peeled and diced
• 8 cups chicken stock
• 5 dashes Worcestershire sauce
• 1/4 cup packed brown sugar
• 1 tablespoon coriander
• 2 cups heavy cream
• 1 can (16 ounces) whole kernel corn, drained
• 1 can (16 ounces) cream corn
• Salt and pepper

Preparation

Step 1

In a 3-quart saucepan bring 1 ½ quarts of salted water to a boil over high heat. Dice 2 of the sweet potatoes and add to the boiling water. Boil for 10 minutes. Drain in a colander. Rinse with cool water and set aside. Roughly chop the remaining 5 sweet potatoes.

In a stockpot melt the butter over medium-high heat. Add the garlic, onion, celery, carrots, and the 5 chopped sweet potatoes. Sauté for 10 minutes. Add the stock and bring to a boil. Reduce the heat to medium and simmer until the sweet potatoes are soft and tender, 30 to 35 minutes. Remove from the heat and add the Worcestershire sauce, brown sugar, coriander, and cream. Puree the soup in the pot using a hand blender until smooth and creamy. Add the reserved sweet potatoes, whole kernel corn and creamed corn. Return the soup to the stove and simmer an additional 5 to 7 minutes. Season with salt and pepper.