Roasted Sweet Potato Corn Chowder

Recipe by Mellie M.
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READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set the oven rack in the center and preheat the over to 425°F Oil a large roasting pan.
  • Scatter the sweet potatoes in one layer in the roasting pan and drizzle with 1 TB of the oil. Season well with salt and pepper. Roast until tender, tossing once or twice, 15-20 minutes.
  • Reserve 1 cup of corn kernels. In a blender, puree the remaining corn with the water until very smooth, about 2 minutes. (If the corn kernel skins refuse to break down, and they look unsightly to you, pass the mixture through a sieve.) Set aside.
  • In a heavy soup pot, heat the remaining TB of oil. Cook the celery, onion, and shallots over medium-high heat, stirring frequently, until the onions are slightly softened, about 3 minutes. Add the tomato paste and thyme and cook another minute, stirring frequently. Add the broth, pureed corn, bay leaf, 1 tsp salt, and pepper to taste.
  • While bringing the chowder to a boil, peel the potato, cut it inch ½ inch dice, and add it to the pot. Cover the pot and simmer until the potato is tender, 25 to 35 minutes.
  • Remove the bay leaf. Add the reserved corn kernels, roasted sweet potatoes, and parsley. Adjust seasonings.
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