Recipe Name Roasted Sweet Potato and Corn Chowder Submitted by goats Recipe Description From The New Vegan Cookbook Quantity 0 Quantity Unit Prep Time (minutes) 10 Cook Time (minutes) 60 Ready In (minutes) 70

Ingredients Amount 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