Sweet Potato Corn Chowder

Ingredients:

1 large sweet onion, chopped

4 large sweet potatoes, peeled and diced

1 Tablespoon olive oil

2 cloves garlic, minced

8 cups vegetable stock

4 cups whole kernel corn

1 Tablespoon salt 

1/2 teaspoon hot sauce

1 teaspoon pepper

3 Tablespoons brown sugar

4 Tablespoons minced fresh dill

1/2 cup plain yogurt (I use Greek)

1 Tablespoon corn starch

Directions:

In a large dutch oven or soup pot, saute onion in olive oil until soft and translucent. Add sweet potatoes and cook five minutes. Add garlic and stock. Bring to a boil and reduce heat to simmer just until potatoes are done. Puree potatoes, onion and garlic and return to the stock. Add corn, salt, hot sauce, pepper, sugar and dill. Turn off heat. Mix yogurt and corn starch together - if too thick add a few tablespoons of broth from the pot - and add to stock, mixing well. Return to simmer for 2 to 3 minutes. Serve warm with Cheddar Biscuits. Yields 8 servings.