Sweet Potato Chowder (Gardenopolis)

30-40 minutes.


Olive oil

½ onion, chopped

1 yellow/orange/red peppers, cored, seeded & diced 
(1 pepper = ~ 1 c)
1 stalk of celery, chopped
 (optional)
1 carrot, peeled and chopped

1 med sweet potato, peeled & diced
3 c stock (3 c water, 3 bouillon cubes)
¼ c frozen corn kernels

3/4 tsp salt

1/8 tsp black pepper

1½ Tbsp flour

½ c half-and-half

Heat a splash of olive oil. Sauté the onion, pepper(s) and celery until the onion is translucent. Add carrot, sweet potato and stock - bring to a boil and then simmer on medium-low for 15 min. Add the corn, salt and pepper and simmer until everything is lovely and soft. Blend about ½ of the soup to give it some creaminess or all of the soup if you have picky eaters like I do. In a separate bowl, whisk together the flour and half-and-half, getting rid of any lumps. Pour this into the soup, mixing well. Let the soup simmer for another 5 min until the flour cooks and the soup thickens.