Roasted Sweet Potato Corn Chowder


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This week for National Nutrition Month we wanted to share this great, hearty chowder! Sweet potatoes are filled with beta-Carotene, which converts to Vitamin A in your body, helping your immune system. As a starchy vegetable, sweet potatoes will also keep you feeling full long after a meal!


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 1/2 cups finely diced celery
1 cup diced red onion
1/4 cup shallot, minced
1 tablespoon tomato paste
1/2 teaspoon dried thyme leaves
3 cups vegetable broth
1 bay leaf
1 teaspoon salt
1 potato, peeled and cubed
2 tablespoons chopped fresh parsley


DIRECTIONS (30 min prep, 1 hr cook time)

Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9×13 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, and 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.

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