Source: dLife

Creamy sweet potato and corn chowder.

Servings

1 tbsp cold water , cold
1 tbsp vegetable oil
1 cup fresh chopped onion
0.5 tbsp kosher salt
1 tbsp minced garlic
0.5 tbsp curry powder
0.5 cup white wine
4 cup lowfat milk
2 cup sweet potatoes, cubed
4 cup Corn, plain, frozen
0.5 tbsp cornstarch , mixed with 1/2 tbsp cold water
1 tbsp distilled white vinegar
1 pinch black pepper
2 tbsp chopped parsley

1 Place the 1 tablespoon cold water, oil, onion, and salt in a medium pot and cook over medium heat for approximately 5 minutes.
2 Add the garlic and curry powder and cook for another minute. Add the wine and reduce heat. Cook for 3 to 5 minutes or until the wine has evaporated.
3 Mix in the milk and sweet potatoes and cook for about 20 to 30 minutes. Mix in the corn.
4 While stirring, drop in the cornstarch. Sprinkle the white vinegar, pepper, and parsley on top and serve.

Add pepper as you feel necessary.