Sweet Potato Corn Chowder

1 medium sweet potato peeled and diced

1 bag frozen corn

1/2 medium sweet onion diced

2 stalks celery diced

4 cloves of garlic diced

3 cups vegetable or chicken stock

1 pint heavy cream

4 tbsp butter

1 tsp yellow curry powder

2 tsp salt

1 tsp sugar

1 tsp pepper

Optional toppings: shredded cheese, cornbread croutons, sliced jalapeño or chili oil

In heavy pot add butter, garlic, onions, celery, and sweet potatoes. Salt and cook over medium heat until onion is translucent. Add half bag of corn and 2 and half cups of vegetable stock and turn heat up to medium high to boil. Blend remaining corn and vegetable stock until slightly chunky. Add blended corn and heavy cream to pot and bring to a boil. Stir in curry powder, sugar, and pepper. Cook 10-15 minutes until potatoes are soft. Serve with toppings of your choice.