Soupruary 11th: New Zealand Sweet Potato Chowder

"My taste buds are swarming!" --Kenneth (I think this was an endorsement, not a killer bee attack)

Ken and Josh came over for a pre-gallery meal of delicious kale chips (from Mandy and Kendall's blog--you should make them), julienned zucchini and almonds, and New Zealand Sweet Potato Chowder. What makes it New Zealandy? After a light bit of internet research, I still have no idea.

As for entertainment, I think we only wasted, like, 5 minutes watching Justin Bieber do adorable things on television (seriously, though, did you see when he and Jon Stewart did that Freaky Friday intro segment on The Daily Show? A DOORBELL!).

Ughghgh looking at this picture makes me want more RIGHT NOW.
Seriously, I love sides so much. Next year I'm doing Sidesruary.

Josh found the soup to be a bit too sweet for him, but Ken and I liked it as is. I'm a big believer in only eating sweet potatoes when they're made a bit savory, and I thought the thyme in this chowder did a nice job of that. That said, there's no denying it's sweet (thus the descriptor). But if the words creamy, corny, and sweetpotatoey (totes a word, duh) sound enticing to you, I'd recommend this super simple chowder.

New Zealand Sweet Potato Chowder

adapted from The Daily Soup Cookbook, by Leslie Kaul, Bob Spiegel et al

1 tablespoon unsalted butter
1 yellow onion, chopped
1 teaspoon sugar
1 teaspoon fresh thyme leaves
1 teaspoon dried thyme leaves
2 bay leaves
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 quart vegetable stock
2 sweet potatoes, peeled and cut into 1-inch cubes
2 yams, peeled and cut into 1-inch cubes
1 cup frozen corn kernals
1 cup light whipping cream
1 teaspoon minced fresh garlic
1/2 cup chopped fresh Italian parsley

Melt the butter in your soup pot over medium heat, and add onion and sugar. cook for about 10 minutes, until soft and browning.

Add thyme, bay leaves, salt and pepper and stir to coat.

Add stock, sweet potatoes, yams and corn and bring to a boil. Reduce heat, partially cover, and simmer for about 20 minutes. Test to be sure potatoes are tender.

Remove bay leaves and stir in cream.

Using an immersion blender, puree about 1/4 of the soup to add some thickness. YOU could also remove about 1/4 of the soup, puree in a blender, and return it to the pot.

Stir in garlic and chopped parsley, check for seasoning, and enjoy.