Sweet Potato, Jalapeno and Corn Bisque

I've been wanting to make a soup lately that uses yams or sweet potatoes in it, and so when I saw this one at everybody likes sandwiches, I figured it would be perfect. The texture was really velveety, with just a bit of spice from the jalapeno, matched by the sweetness from the corn. A perfect soup to warm you up on those cold, windy and wet days that we've been experiencing lately around here!

Sweet Potato, Jalapeno and Corn Bisque

Adapted from everybody likes sandwiches (originally from The Wednesday Chef)

Serves 4

1 Tbsp olive oil

1 small onion

2 cloves garlic, minced

2 medium yams, peeled and chopped

1 medium sweet potato, peeled and chopped

3 cups chicken broth

1 jalapeno, seeded and finely chopped

1/2 cup frozen corn

1/2 tsp maple syrup

1/4 tsp salt (or to taste)

1/2 tsp ground pepper (or to taste)

tiny pinch of ground cinnamon

1. In a large pot, over medium heat, saute onions for a minute or so, then add garlic until fragrant. Add the yams and sweet potatoes, stirring for a few seconds.

2. Add the chicken stock - I used just enough to make sure that the vegetables are covered. Use more or less as needed. Cover, and boil over medium heat until cooked - about 10-15 minutes.

3. If you have an immersion blender, you could use that to puree the vegetables... I used a blender, pureeing in batches until everything was very smooth.

4. Return the soup to the soup pot, and add the jalapenos, corn, syrup, salt, pepper and cinnamon. Stir well, and adjust the seasoning as needed. Enjoy!