Two Potato Chowder

Ingredients

• 1 large sweet potato, peeled and cut into 1/2-inch pieces (about 1/2 pound)
• 1 large Yukon gold potato, peeled and cut into 1/2-inch pieces (about 1/2 pound)
• 1 1/2 tablespoons olive oil
• 1 cup chopped onion
• 1/2 cup diced red bell pepper
• 1/4 cup diced celery
• 1 cup frozen whole-kernel corn, thawed
• 2 cups vegetable broth
• 1 cup 1% low-fat milk
• 3/4 cup shelled edamame
• 2 tablespoons chopped fresh parsley
• 2 teaspoons chopped fresh chives
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Fresh chives (optional)

Preparation

1. Place sweet potato and Yukon gold potato in a medium saucepan; add water to cover. Bring to a boil; reduce heat, and simmer, uncovered, 20 to 25 minutes or until potatoes are tender. Drain. Remove half of potatoes and set aside. Mash the remaining half of potatoes with a potato masher; set aside.
2. Heat olive oil in a Dutch oven over medium heat. Stir in onion, bell pepper, and celery. Cook 8 to 10 minutes or until vegetables are tender. Stir in mashed potato, corn kernels, and next 7 ingredients. Simmer, uncovered, 15 minutes. Add reserved potatoes and cook 10 minutes or until soup becomes thick. Ladle into 5 individual bowls. Garnish with fresh chives, if desired.