Tuesday, September 13, 2011

Recipe: Roasted Sweet Potato Corn Chowder

I made this recipe tonight and thought I would share. It came out really good and was pretty easy to make.  Didn't have regular potatoes or shallots so I just didn't add them and added a little more red union than called for. It comes out sweet and savory and the celery gives it a little crunch.
Roasted Sweet Potato Corn Chowder
Ingredients Serves: 10 

sweet potato (peeled and cubed)
1 tbsp
corn oil


12 oz
corn kernels (frozen, thawed)
1 cup
1 1/2 cup
celery (finely diced)
1 cup
red onion (diced)
1/4 cup
shallot (minced)
1 tbsp
tomato paste
1/2 tsp
thyme leaves (dried)
3 cup
vegetable broth
bay leaf
1 tsp
potatoes (peeled and cubed)
2 tbsp
fresh parsley (chopped)


-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.

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