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My review
Roasted Sweet Potato Corn Chowder
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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Ingredients
1 h 30 m servings 143 calsOriginal recipe yields 10 servings (10 cups)
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 143 calories; 3.3 g fat; 26.9 g carbohydrates; 3.2 g protein; 0 mg cholesterol; 434 mg sodium. Full nutrition
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Reviews
Read all reviews 75107 Ratings
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Most helpful positive review
10/21/2008
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...
Most helpful critical review
11/8/2008
This soup was too sweet - with the sweetness of the sweet potatoes and then the corn. There wasn't really any other flavor going on, just the overwhelming sweetness. I agree with the other revie...
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10/21/2008
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...
10/17/2008
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...
10/20/2008
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...
11/8/2008
This soup was too sweet - with the sweetness of the sweet potatoes and then the corn. There wasn't really any other flavor going on, just the overwhelming sweetness. I agree with the other revie...
11/9/2008
With a few modifications our version was delicious! I used a can of creamed corn in place of corn puree and a can of whole corn in the end. I ended up using an extra cup of broth to total 4 cups...
4/19/2010
This is delicious! I boiled the sweet and regular potato together in the vegetable broth and mixed in one can of regular corn, undrained, and one can of cream style corn. I thinkened it up with ...
10/24/2008
I was a little disappointed in this recipe. There was not nearly enough liquid, and he end result was nothing like a chowder. It wasn't even like a stew, it was more like a hash. It tasted pr...
10/24/2008
I thought the flavour was delicious! The only problem was that there was not nearly enough liquid, especially the next day after more was absorbed. Next time I will double everything except for...