New Zealand Sweet Potato Chowder

Add oil to a large stockpot over medium heat. Add onion and sugar and caramelize for 10 minutes. Add the thyme, bay leaves, salt and pepper, and stir to coat the onion. Add stock, sweet potatoes and corn and bring mixture to a boil. Reduce heat, partially cover, and simmer for 20 minutes.

Stir in coconut milk (or heavy cream if using instead). Remove bay leaves and puree about half of the chowder in a blender or food processor until smooth. Return the puree to the pot and stir in garlic.

To serve, ladle the chowder into bowls and top with chopped parsley. Serve with warm bread.