Sweet Potato-Corn Chowder Recipe

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.