Roasted Sweet Potato Corn Chowder
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 2 sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- salt and pepper, to taste
- 1 (12 ounce) package frozen corn kernels, thawed
- 1 cup water
- 1 tablespoon olive oil
- 1 1⁄2 cups celery, finely diced
- 1 cup red onion, diced
- 1 tablespoon tomato paste
- 1⁄2 teaspoon dried thyme leaves
- 3 cups vegetable broth
- 1 bay leaf
- 1 teaspoon salt
- 2 tablespoons fresh parsley, chopped
directions
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the sweet potatoes into a 9×13 inch baking dish, drizzle with 1 tablespoon of 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 oil in a large saucepan over medium heat.
- Stir in the celery and onion. 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 and salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer 10-15 minutes.
- 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.
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