Roasted Sweet Potato Corn Chowder Recipe

Name: Roasted Sweet Potato Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, cut into 1/2 inch dice; 2 tablespoons corn oil; salt & freshly ground black pepper; 1 lb frozen corn kernels (about 4 cups); 1 cup water; 1 1/2 cups celery, finely diced; 1 cup red onion, diced; 1/4 cup shallot, diced; 1 tablespoon tomato paste; 1/2 teaspoon dried thyme leaves; 3 cups vegetable broth; 1 bay leaf; 1 russet potato; 2 tablespoons parsley, minced

Servings: persons

2 medium sweet potatoes, cut into 1/2 inch dice
2 tablespoons corn oil
salt & freshly ground black pepper
1 lb frozen corn kernels (about 4 cups)
1 cup water
1 1/2 cups celery, finely diced
1 cup red onion, diced
1/4 cup shallot, diced
1 tablespoon tomato paste
1/2 teaspoon dried thyme leaves
3 cups vegetable broth
1 bay leaf
1 russet potato
2 tablespoons parsley, minced

1
Set the oven rack in the center and preheat the over to 425u00b0F Oil a large roasting pan.
2
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.
3
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.
4
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.
5
While bringing the chowder to a boil, peel the potato, cut it inch 1/2 inch dice, and add it to the pot. Cover the pot and simmer until the potato is tender, 25 to 35 minutes.
6
Remove the bay leaf. Add the reserved corn kernels, roasted sweet potatoes, and parsley. Adjust seasonings.

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 medium sweet potatoes, cut into 1/2 inch dice, 2 tablespoons corn oil, salt & freshly ground black pepper, 1 lb frozen corn kernels (about 4 cups), and more.

Yes, Roasted Sweet Potato Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Sweet Potato Corn Chowder

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