Roasted Sweet Potato Corn Chowder Recipe

Recipesfull introduces to you: Corn Chowder Recipes. (Roasted Sweet Potato Corn Chowder Recipe). 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!

Brief

Prep 30 mins

Cook: 1hr

Total: 1hr30 mins

Servings: 10

Yield: 10 cups

Roasted Sweet Potato Corn Chowder Recipe

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

Soup, Stew and Chili

Directions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Nutritional Information

Roasted Sweet Potato Corn Chowder Recipe

Servings Per Recipe:10

Calories: 142.8

% Daily Value *

Protein: 3.2g 6%

Carbohydrates: 26.9g 9%

Dietary Fiber: 4g 16%

Sugars: 5.9g

Fat: 3.3g 5%

Saturated Fat: 0.4g 2%

Vitamin A Iu: 8644.9IU 173%

Niacin Equivalents: 1.9mg 15%

Vitamin B6: 0.3mg 18%

Vitamin C: 11.2mg 19%

Folate: 34.5mcg 9%

Calcium: 43.4mg 4%

Iron: 1.1mg 6%

Magnesium: 31.2mg 11%

Potassium: 458.6mg 13%

Sodium: 433.6mg 17%

Thiamin: 0.1mg 10%

Calories From Fat: 29.5

*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.