Roasted Sweet Potato Corn Chowder

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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

Recipe

• 1 set the oven rack in the center and preheat the over to 425°f 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 ½ 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.