HomeSoups Roasted Sweet Potato Corn Chowder

Roasted Sweet Potato Corn Chowder

Posted in : Soups on by : Daphne


2 sweet potatoes, peeled and cubed1 tbs corn oilsalt and pepper to taste1 (12 ounce) package frozen corn kernels, thawed1 cup water1 tbs corn oil1 1/2 cups finely diced celery1 cup diced red onion1/4 cup shallot, minced1 tbs tomato paste1/2 tsp dried thyme leaves3 cups vegetable broth1 bay leaf1 tsp salt1 potato, peeled and cubed2 tbs chopped fresh parsley


Preheat an oven to 425F (220C). Place the sweet potatoes into a 9×13 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.