Instructions: Saute onion with raw corn kernels in oil over medium heat 10 minutes. Add white wine, sweet potatoes, 4 cups chicken stock, herbs, ginger and salt and pepper to taste. Simmer 10 minutes. Add half-and-half and simmer 5 minutes longer.

Pour in blender and blend well. Add up to 1 cup more stock if needed to thin soup. Strain soup. Add cooked celery, potatoes and corn kernels. Serve in cups or soup bowls and garnish with chopped chives or croutons.

This recipe yields 6 servings.

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