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Recipes - Roasted Sweet Potato and Corn Chowder Recipe

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

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Ingredients
Amt.	Measure	Ingredient



2	sweetpotato, 5" long	Sweet potato
2	tablespoons	Vegetable Oil
1	package (10 oz)	corn, frozen - thawed
1 1/2	cups, diced	celery
1	cup, chopped	Onion, chopped
1	tablespoon	tomato paste
3	cups	broth, chicken flavored
1	cup diced	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

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