Roasted Sweet Potato Corn Chowder

Roasted Sweet Potato Corn Chowder

59
Mellie 0

"The great thing about this recipe is that anyone can eat it because it has no meat, dairy, or gluten. It tastes FANTASTIC! Vegans love it, gluten, and dairy intolerant folks love it too. It's a people pleaser!"

Ingredients

1 h 30 m {{adjustedServings}} servings 143 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 472 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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Reviews

59
  1. 86 Ratings

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Very tasty! I had to make some modifications to fit what I had in the pantry, so my version was only gluten free, not vegan or dairy free. I did not have shallots or red onion, but yellow onio...

this was fairly easy to make, very tasty and relatively healthy. couldn't find corn oil in the store, so just used vegetable oil b/c i couldn't find my olive oil. it was very flavorful and a nic...

If you like sweet potato you will love this soup. I used about 1.5 sweet potatoes (mine were huge!) and they took about 30 min to roast, but next time I will probably chop them into smaller cub...