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Recipes - Roasted Sweet Potato and Corn Chowder

Recipe Name

Roasted Sweet Potato and Corn Chowder

Submitted by goats
Recipe Description From The New Vegan Cookbook
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 10 Cook Time (minutes) 60 Ready In (minutes) 70
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
cups, cubesSweet potato
2
tablespoonsVegetable Oil
1
package (10 oz)corn, frozen - thawed
1
1/2
cups, stripscelery
1
1/8
largeOnion, chopped
1
tablespoontomato paste
3
cupsbroth, chicken flavored
1/2
large (3" to 4-1/4" dia.)potatoes
Steps
Sequence Step
1Preheat over to 425. Roast sweet potatoes with 1 T of oil. Roast, tossing once or twice, 15 to 20 minutes. Set aside. Reserve 1 cup of corn kernels. Puree the rest in blender (about 2 minutes). Heat remaining oil, cook celery and onion until softened, about 3 minutes. Add tomato paste and some thyme and cook another minute. Add broth, corn, a bay leaf and some salt and pepper.
2While bringing soup to boil, peel potato, dice and add to soup. Cover the pot and simmer until potato is tender, about 25 to 35 minutes. Remove bay leaf. Add reserve corn kernels






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