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1
Dice the celery, onion, and pepper, and cut the sweet potato into chunks.
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2
Heat 1/2 cup corn in a dry skillet over medium-high heat, shaking every now and then to prevent burning, until those brown roasted marks appear.
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3
(then turn off the heat).
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4
Meanwhile, melt butter in heavy sauce pan and saute (high heat) celery, red pepper, and 1/2 the red onion until tender and translucent.
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5
Pour in the wine, stir, scraping bottom of pan.
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6
Bring to a boil, and cook for 1 minute.
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7
Pour in broth, non-roasted corn, and sweet potato, cook until potato is just tender (about 10 minutes, but poke them with a fork to check).
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8
Pour half and half (fat free 1/2 and 1/2 works fine, as does heavy cream, whatever end of the spectrum you like!)
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9
into a glass and stir in the cornstarch (mixing the cornstarch in a cold liquid helps prevent those clumps you sometimes get if you add it to a hot liquid).
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10
Pour the cornstarch/cream mixture and roasted corn into your soup (depending on what fat content the cream you use will change how white and creamy your soup will be, if you use fat free, i would suggest using more).
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11
Add the rest of the red onion (or a little less if you think it will be too strong)
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12
Continue to heat until heated through.
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13
Season to taste, and eat up!
