- 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 tablespoon corn oil
- 1 1/2 cups finely diced celery
- 1 cup diced red onion
- 1/4 cup shallot, minced
- 1 tablespoon tomato paste
- 1/2 teaspoon dried thyme leaves
- 3 cups vegetable broth
- 1 bay leaf
- 1 teaspoon salt
- 1 potato, peeled and cubed
- 2 tablespoons chopped fresh parsley
- Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil.
- Roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly.
- Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside.
- Heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes.
- Once the potato is tender, remove and discard the bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.
03/26/2018
recipepes.com
Roasted Sweet Potato Corn Chowder, recipe
PT15M
PT1H
5
455 calories
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