Prep 30 mins
Cook 35 mins
Delicious and quite filling. My comfort food in the winter.
- 14.79 ml butter
- 1 small red onion, chopped
- 7.39 ml sugar
- 4.92 ml thyme
- 1 bay leaf
- 4.92 ml salt
- 1.23 ml black pepper
- 709.77 ml vegetable stock
- 2 sweet potatoes, cubed
- 1 large yam, cubed
- 118.29 ml cream
- 118.29 ml corn
- 1 garlic clove, minced
- Melt butter in a pot over medium heat.
- Add onions and sugar.
- Caramelize for 10 minutes, then add spices.
- Add stock, sweet potatoes and yam and bring to a boil.
- Reduce heat and simmer for 20 minutes, until potatoes are tender.
- Stir in cream and remove bay leaf.
- Puree soup until smooth.
- Return soup to the pot and add corn and garlic; heat through.
Nice, tasty, comforting and very filling soup recipe. I think I might add a little water next time just to thin it a bit. I wasn't sure if I should leave the peels on, I did and they they blended up just fine. I topped with some chopped green onion. Thanks for posting the recipe.
This soup was so terrific that my dh didn't even gripe because there was no meat in it...he couldn't believe it. So much flavor. The soup was rich, thick, creamy, velvety and perfect. Exactly what we needed last week with all the snow. The corn and garlic compliment the soup perfectly and add a nice textural change. Thank you so much for sharing a recipe that has gone into my Favorites Cookbook for 2013. Kudos to you. Made for Pac Spring Safari 2013.
Shared this chowder with my vegetarian son & DIL, & we all thoroughly enjoyed it! I don't think I've ever used a real live yam in anything, even if, around here, the grocery stores call 'em yams when they're actually sweet potatoes! Anyway, I pretty much made this according to the recipe, although I did almost double the amount of corn used! A great tasting chowder, & a recipe that I'll keep around, too! Thanks for sharing it! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]