Sauté 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.Makes 6 Source: