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Sweet Potato, Corn Jalapeno Bisque

(recipe, Katie Hickey)


  1. 1 Tbsp. canola oil
  2. 1 large onion, diced
  3. 4 cloves garlic, minced
  4. 3 medium sweet potatoes, peeled and cut into 1-inch cubes
  5. 2 medium yams, peeled and cut into 1-inch cubes (I just use all sweet potatoes)
  6. 6 to 8 cups vegetable or chicken stock
  7. 2 jalapeños, seeded and finely chopped
  8. 1 cup frozen corn kernels
  9. 2 Tbsp. maple syrup
  10. ½ Tbsp. kosher salt
  11. ¼ t ground cayenne
  12. ¼ t black pepper
  13. pinch ground cinnamon


  1. In a large soup pot, heat oil over med-high heat and add in garlic and onions. Let them sweat for a bit until fragrant, then add in the yams and sweet potatoes. Stir around a bit and then cover with stock – just enough so that the vegetables are covered. Put a lid on, and let things bubble away over medium heat.
  2. About 30 minutes later or so, the vegetables should be soft. Get out your immersion blender and whizz away, pureeing until every last chunk has been pulverized. Add in the jalapeños, corn, maple syrup, salt, cayenne, pepper and the tiniest pinch of cinnamon. Stir well, taste and adjust for seasoning. Ladle into bowls and get ready to find instant happiness.