Ingredients

Recipes

Welcome :
My Profile	Log Out

Member Information (Free) To keep track of your recipes and Nutrition plans
User Name

Password
Re-type Password
Email
Postal or Zip code
Remember Me Privacy

You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

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

Ingredients
Amt.	Measure	Ingredient



2	cups, cubes	Sweet potato
2	tablespoons	Vegetable Oil
1	package (10 oz)	corn, frozen - thawed
1 1/2	cups, strips	celery
1 1/8	large	Onion, chopped
1	tablespoon	tomato paste
3	cups	broth, chicken flavored
1/2	large (3" to 4-1/4" dia.)	potatoes

Steps

Sequence	Step

1	Preheat 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.
2	While 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

Please enter your name for this version.

Home Recipes The System Nutrition Resources About Contact