Source: Grand Hotel, Mackinac Island, Michigan

1 large white onion, diced
1 cup white corn kernels, fresh or frozen
2 tablespoons vegetable oil
1/3 cup white wine
3 large baked sweet potatoes peeled, diced
5 cups chicken stock
1/4 cup mixed fresh thyme plus basil and tarragon
1 tablespoon finely chopped pickled ginger
Salt and pepper
1 cup half-and-half
1/4 cup diced cooked celery
1/4 cup diced cooked white potatoes
1/4 cup cooked white corn kernels
Chopped chives
Croutons

Saut?onion with raw corn kernels in oil over medium heat 10 minutes.

Add white wine, sweet potatoes, 4 cups chicken stock, herbs, ginger and salt and pepper to taste. Simmer 10 minutes.

Add half-and-half and simmer 5 minutes longer. Pour into blender and blend well. Add up to 1 cup more stock if needed to thin soup. Strain soup. Add cooked celery, potatoes and corn kernels.

Serve in cups or soup bowls and garnish with chopped chives or croutons.

Yields 6 servings.

Each serving: 241 calories; 729 mg sodium; 16 mg cholesterol; 11 grams fat; 28 grams carbohydrates; 8 grams protein; 1.09 gram fiber