Sweet Potato Chowder

I love soup, all kinds of soup, but my mom especially loves this soup. There is a lot of chopping involved, but try not to be intimidated. Soup is generally easy as a rule, and especially this soup!

Ingredients:

8 large sweet potatoes, peeled, divided
Olive oil
3 cloves garlic, chopped
1 large onion, peeled and diced
2 ribs celery, diced
3 carrots, peeled and diced
8 cups chicken stock
6 dashes Worcestershire sauce
1/4 c packed brown sugar
1 Tbs ground coriander
2 cups half and half
2 cans (16 oz each) whole kernel corn, drained
1 can (16 oz) creamed corn
salt and pepper to taste

In a large pot add 3 diced sweet potatoes to some salted boiling water. Boil until the potatoes are done; soft but not mushy. Drain and set aside.

In the same pot, add a few teaspoons of olive oil over medium-high heat. Add the garlic, onion, celery, carrots and the rest of the 5 chopped sweet potatoes. Saute for 10 minutes. Add the chicken stock and boil. Reduce the heat to medium and simmer until the vegetables are soft and tender. Remove from the heat and add the Worcestershire sauce, brown sugar, coriander, and half and half. Puree the soup in the pot using a hand blender or pour into a regular blender until creamy. Add the sweet potatoes in the colander, canned corn, and creamed corn. Season with salt and pepper to taste.