Sweet Potato Corn Chowder
We love this simple, delicious soup in the fall and all through the winter.
1 onion, chopped
4 c. vegetable stock
2-3 Yukon Gold potatoes, diced
2-3 yams, peeled and diced
4 c. frozen corn (or 2 ten ounce bags)
4 celery ribs, diced (optional)
1 red bell pepper, seeded and diced (optional)
1 T. dill
Saute onion in a small amount of water or oil. Add vegetable stock, potatoes, yams, 3 cups corn, celery, bell pepper, and dill. Cover and bring to boil, then reduce to medium-low and simmer until potatoes are tender - about 30 minutes. If you have an immersion blender, blend until desired texture. If not, transfer half the soup to blender or food processor and process briefly to creamy consistency. Then add remaining 1 cup corn. Serve and enjoy!