Roasted Sweet Potato Corn Chowder

4.5
(120)

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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Prep Time:
30 mins
Cook Time:
1 hr
Total Time:
1 hr 30 mins
Servings:
10
Yield:
10 cups

Ingredients

  • 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 ½ cups finely diced celery

  • 1 cup diced red onion

  • ¼ cup shallot, minced

  • 1 tablespoon tomato paste

  • ½ teaspoon dried thyme leaves

  • 3 cups vegetable broth

  • 1 bay leaf

  • 1 teaspoon salt

  • 1 potato, peeled and cubed

  • 2 tablespoons chopped fresh parsley

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.

Nutrition Facts (per serving)

143 Calories
3g Fat
27g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 143
% Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Sodium 434mg 19%
Total Carbohydrate 27g 10%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 3g 6%
Vitamin C 11mg 12%
Calcium 43mg 3%
Iron 1mg 6%
Potassium 459mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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