Corn and Sweet Potato Chowder

Instructions:

1. Place a 4 quart soup pot over medium heat. Grease with the oil, then combine theonion,  salt,  and  1/2  Tablespoon  water.  Cook  for  5  minutes  or  until  onionsbecome translucent. Add the garlic and curry powder and stir for 1 minute. Addthe wine and cook for 4 minutes or until wine completely evaporates.

2. Pour in the milk and add the sweet potatoes. Let simmer and cook for 20 minutesor until the sweet potatoes are well done. Add the corn and let simmer. Add thecornstarch mixture and stir constantly. Pour in the white vinegar and season withblack pepper and parsley. Serve immediately.