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Roasted Sweet Potato Corn Chowder

SUBMITTED BY: Mellie 

"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!"
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RECIPE RATING:
This recipe has been rated 28 times with an average star rating of 4.4
Read Reviews (21)
PREP TIME  30 Min
COOK TIME  1 Hr
READY IN  1 Hr 30 Min
Original recipe yield 10 cups

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 sweet potatoes, peeled and cubed
  • 1 tablespoon corn oil
  • salt and pepper to taste
  •  
  • 1 (12 ounce) package frozen corn kernels, thawed
  • 1 cup water
  • 1 tablespoon corn oil
  • 1 1/2 cups finely diced celery
  • 1 cup diced red onion
  • 1/4 cup shallot, minced
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried thyme leaves
  • 3 cups vegetable broth
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 potato, peeled and cubed
  • 2 tablespoons chopped fresh parsley

What to Drink?
Wine Sauvignon Blanc

DIRECTIONS

  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

The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on Oct. 21, 2008 by jen 
Very tasty! I had to make some modifications to fit what I had in the pantry, so my version... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed on Oct. 17, 2008 by MEAUXJEAUX 
this was fairly easy to make, very tasty and relatively healthy. couldn't find corn oil in the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed on Oct. 20, 2008 by bandgeek29 
If you like sweet potato you will love this soup. I used about 1.5 sweet potatoes (mine were... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed on Oct. 24, 2008 by Leslie 
I thought the flavour was delicious! The only problem was that there was not nearly enough... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.36 star rating.
Reviewed on Oct. 24, 2008 by Becky 
I was a little disappointed in this recipe. There was not nearly enough liquid, and he end... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4.36 star rating.
Reviewed on Nov. 11, 2008 by Diana Moutsopoulos 
This soup was too sweet - with the sweetness of the sweet potatoes and then the corn. There... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on Oct. 22, 2008 by duncantrax 
This was a fantastic cold weather soup. Tasty and savory, it was a great meal to eat next to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on Feb. 2, 2009 by hukolb 
With a few modifications our version was delicious! I used a can of creamed corn in place of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed on Oct. 26, 2008 by RSN 
Very tasty, perfect for fall! I blended mine partly with a hand blender, as I like my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on Nov. 13, 2008 by tracys 
OMG! This has got to be the best soup I've ever made/tasted. I loved it. MORE

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Recipe Submitter:

Photo by Mellie

Cooking Level: Intermediate

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Nutritional Information
Roasted Sweet Potato Corn Chowder

Servings Per Recipe: 10

Amount Per Serving

Calories: 143

  • Total Fat: 3.3g
  • Cholesterol: 0mg
  • Sodium: 472mg
  • Total Carbs: 26.9g
  •     Dietary Fiber: 4g
  • Protein: 3.2g

VIEW DETAILED NUTRITION

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