The Other Sweet Potato Recipe

Inspired by Kristy S.

Sweet Potato and Corn Chowder

2 sweet potatoes - washed and cubed
4-6 cups chicken stock (or ~1 quart stock + balance water)
1 cup of frozen corn

medium onion - chopped
2 cloves garlic
cumin

olive oil or butter for the sautee

1. In a soup pot, sautee the garlic and onion until the onion is getting clear. Add cumin to taste, no more than 1t.
2. Add the potatoes and let them cook a little bit in the fat
3. Add the stock, be sure that there is enough to cook the potatoes (this is where the water comes in), bring to a boil and then simmer long enough to cook the potatoes. They are done when they fall off a fork after being impaled.
4. Now you blend the soup, but not all of it. Reserve a cup or so of chunkiness and blend the rest until smooth. Use your implement of choice - careful if you put soup in a blender. Blending hot soup is dangerous! I scoop out chunks into a measuring cup and then use the immersion blender right in the pot. Return soup and chunks to pot. Add corn and heat through.
5. Serve with cilantro, jalapeno slices, lime wedges, and optional sour cream.

Vegans among you could do this with veggie stock or plain water.