New Zealand Sweet Potato Chowder

Summary
Prep time	30 min
Cook time	30 min
Source	Rochelle Gloege and The Daily Soup cookbook
Yield / serves	6-8 servings
Rating	Delicious

Ingredients

• 2 T unsalted butter
• 1 large Spanish onion, chopped
• 1 T sugar
• 2 t dried thyme
• 2 bay leaves
• 2 t Kosher salt
• 1/2 t ground black pepper
• 6 c vegetable stock
• 4 yams, peeled, halved lengthwise, and cut into 1" cubes
• 3 sweet potatoes, peeled, halved lengthwise, and cut into 1" cubes
• 1 c fresh or frozen corn
• 1 c cream or half-and-half
• 1 t minced fresh garlic
• 1/2 c chopped fresh curly parsley

Preparation

Melt butter in stockpot or Dutch oven over medium heat. Add onion and sugar and carmelize 10 minutes or until golden. Add herbs, salt, and pepper and stir to coat. Add stock, yams, sweet potatoes and corn and bring to a boil. Reduce heat, partially cover, and simmer for 20 minutes or until potatoes are tender. Stir in cream. Remove bay leaves and puree about one quarter of the chowder until smooth. Return puree to pot and stir in garlic. Ladle chowder into bowls; top with parlsey.