Two Potato Chowder

• 1 large sweet potato, peeled and cut into 1/2-inch pieces (about 1/2 pound)
• 1 large Yukon gold potato, peeled and cut into 1/2-inch pieces (about 1/2 pound)
• 1 1/2 tablespoons olive oil
• 1 cup chopped onion
• 1/2 cup diced red bell pepper
• 1/4 cup diced celery
• 1 cup frozen whole-kernel corn, thawed
• 2 cups vegetable broth
• 1 cup 1% low-fat milk
• 3/4 cup shelled edamame
• 2 tablespoons chopped fresh parsley
• 2 teaspoons chopped fresh chives
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Fresh chives (optional)

1. Place sweet potato and Yukon gold potato in a medium saucepan; add water to cover. Bring to a boil; reduce heat, and simmer, uncovered, 20 to 25 minutes or until potatoes are tender. Drain. Remove half of potatoes and set aside. Mash the remaining half of potatoes with a potato masher; set aside.
2. Heat olive oil in a Dutch oven over medium heat. Stir in onion, bell pepper, and celery. Cook 8 to 10 minutes or until vegetables are tender. Stir in mashed potato, corn kernels, and next 7 ingredients. Simmer, uncovered, 15 minutes. Add reserved potatoes and cook 10 minutes or until soup becomes thick. Ladle into 5 individual bowls. Garnish with fresh chives, if desired.

sweet potato, gold potato, olive oil, onion, red bell pepper, celery, corn, vegetable broth, milk, shelled edamame, parsley, fresh chives, salt, freshly ground black pepper, fresh chives

Taken from www.myrecipes.com/recipe/two-potato-chowder (may not work)