Roasted Sweet Potato Corn Chowder

Ingredients

• Servings: 10
• 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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• 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.