You can have tender, juicy, grilled chicken thighs with new potatoes, corn, and a crisp garden salad. For a nice, light smoke taste, you may add some apple wood chips to the grill.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 25 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 sweet potatoes
- 2 tablespoons butter
- 2 carrots, peeled and diced
- 2 ribs celery, chopped
- ½ large sweet onion (such as Vidalia®), diced
- 2 cloves garlic, chopped
- 5 cups vegetable stock
- 1 ⅓ cups light cream
- 1 (11 ounce) can creamed corn
- 3 tablespoons brown sugar
- ½ tablespoon ground coriander
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon soy sauce
- ½ teaspoon red wine vinegar
- ½ teaspoon ground ginger
- 1 (10 ounce) can whole kernel corn, drained
- salt and ground black pepper to taste
Instructions
- Dice 1 1/2 sweet potatoes and roughly chop the remaining 2 1/2.
- Place diced sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 8 to 10 minutes. Drain.
- Melt butter in a large stockpot over medium heat. Add carrots, celery, onion, and garlic; cook and stir 5 minutes. Add roughly chopped sweet potatoes and cook 10 minutes more.
- Add vegetable stock to the stockpot with the vegetables and bring to a boil. Cook for 2 minutes and reduce heat to a simmer. Cook until sweet potatoes are fork-tender, 30 to 35 minutes.
- Mix cream, 1/2 the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger into the stockpot. Simmer soup for 5 minutes.
- Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn. Simmer soup 20 minutes more, stirring a few times. Remove from heat; season with salt and pepper.
- I recommend using fresh vegetable stock if you can versus canned. It makes the recipe that much better!
- You may puree this soup in a blender in batches instead of using a stick blender, if preferred.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 13 g |
| Sodium | 559 mg |
| Sugars | 15 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |