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How to Make Roasted Sweet Potato Corn Chowder - A Step-by-Step Guide

Roasted sweet potato corn chowder is a hearty and comforting soup that is perfect for cold, winter nights. This soup is packed with the savory flavors of roasted sweet potatoes, sweet corn, and a creamy, dreamy base that will satisfy all of your comfort food cravings.

This soup is not only delicious, but it is also easy to make, making it a perfect addition to your weeknight meal rotation. The roasted sweet potatoes add a depth of flavor to the soup, while the sweet corn adds a pop of...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 30 mins
  • Servings: 10
  • Yield: 10 cups

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

    • Nutrition

    143 cal.

    • Total Fat: 3g
    • Saturated Fat: 0g
    • Sodium: 434mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 3g
    • Vitamin C: 11mg
    • Calcium: 43mg
    • Iron: 1mg
    • Potassium: 459mg

    Categories

    Roasted recipes
    Sweet potato recipes
    Corn recipes
    Chowder recipes