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Roasted Sweet Potato Corn Chowder
Roasted Sweet Potato Corn Chowder
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
This versatile recipe is vegan, gluten-free, and dairy-free, appealing to a wide range of tastes and dietary needs. It's a crowd-pleaser loved by all!
Ingredients:
  • 2 sweet potatoes, peeled and cubed
  • 1 tablespoon corn oil
  • salt and pepper to taste
  • 1 (12 ounce) package frozen corn kernels, thawed
  • 1 cup water
  • 1.5 cups finely diced celery
  • 1 cup diced red onion
  • 0.25 cup shallot, minced
  • 1 tablespoon tomato paste
  • 0.5 teaspoon dried thyme leaves
  • 3 cups vegetable broth
  • 1 bay leaf
  • 1 potato, peeled and cubed
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Preheat the oven to 425°F (220°C). Put sweet potatoes in a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, sprinkle with salt and pepper, and mix well to coat.
  • Roast the sweet potatoes in the preheated oven until golden and tender, about 15 to 20 minutes, stirring occasionally for even cooking.
  • Prepare 1 cup of corn kernels and set them aside. Blend the remaining corn with water until smooth; set aside.
  • In a large saucepan over medium heat, warm the remaining 1 tablespoon of corn oil. Add celery, onion, and shallot, cooking and stirring until the onion softens, about 5 minutes. Mix in tomato paste and dried thyme, cooking for 1 more minute. Add vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the potato is tender, about 25 to 35 minutes.
  • Remove the tender potato and discard the bay leaf. Add the whole corn kernels, sweet potato, and chopped parsley. Bring back to a simmer, then season with salt and pepper before serving.

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