Curried Chicken Chowder

2 C diced sweet onion                               1 C diced celery

1 C diced carrots                                         2 Tbsp canola oil

2 garlic cloves, minced                             6 C chicken broth

1 lb Yukon gold potatoes, peeled and cubed

1 lb sweet potatoes, peeled and cubed

4 C shredded cooked chicken

3 C yellow corn kernels (fresh or frozen)

2 C uncooked, shelled frozen edamame

1 (13.5 oz) can unsweetened coconut milk OR heavy cream

1.5 Tbsp. curry powder

Sauté onion, celery and carrots in hot oil in large Dutch oven or stockpot over medium-high heat for 6 minutes or until tender; add garlic and sauté an additional minute.

Add broth, and remaining ingredients.  Bring to a boil, stirring often.  Reduce heat to medium, and simmer, stirring occasionally, for 20-25 minutes or until vegetables are tender.

Season with salt & pepper to taste. Makes about 16 cups.

Found this in an old Southern Living (2013) and it is a flavorful veggie soup for those winter nights!  I should clean out more often!   Enjoy!