Sweet Potato-Corn Chowder

• 4 sweet potatoes
• 2 tablespoons butter
• 2 carrots, peeled and diced
• 2 ribs celery, chopped
• 1/2 large sweet onion (such as Vidalia(R)), diced
• 2 cloves garlic, chopped
• 5 cups vegetable stock
• 1 1/3 cups light cream
• 1 (11 ounce) can creamed corn
• 3 tablespoons brown sugar
• 1/2 tablespoon ground coriander
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon soy sauce
• 1/2 teaspoon red wine vinegar
• 1/2 teaspoon ground ginger
• 1 (10 ounce) can whole kernel corn, drained
• salt and ground black pepper to taste

1. Dice 1 1/2 sweet potatoes and roughly chop the remaining 2 1/2.
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.
3. 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.
4. 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.
5. 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.
6. 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.

sweet potatoes, butter, carrots, celery, sweet onion, garlic, vegetable stock, light cream, corn, brown sugar, ground coriander, red pepper, soy sauce, red wine vinegar, ground ginger, whole kernel corn, salt

Taken from www.allrecipes.com/recipe/266721/sweet-potato-corn-chowder/ (may not work)