Recipe Monday-Roasted Sweet Potato and Corn Chowder

Roasted Sweet Potato and Corn Chowder
(From The New Vegan Cookbook, a local library find)

2 Medium sweet potatoes (about 1 pound), peeled and diced into ½ inch pieces
2 tablespoons corn oil
Salt & freshly ground pepper
1 pound frozen (rinsed and defrosted) or fresh corn kernels (about 4 cups)
1 cup water
1 ½ cups finely diced celery
1 cup diced red onion
¼ cup diced shallots
1 tablespoon tomato paste
½ teaspoon dried thyme leaves
3 cups vegetable broth
1 bay leaf
1 russet (baking) potato (about 8oz)
2 tablespoons minced parsley
½ to 1 cup unflavored soymilk (optional)

Ok, here are my substitutions: I used olive oil instead of corn oil, I used a Vidalia onion instead of red, garlic instead of shallots and two small Yukon golds instead of a russet potato.

1. Set the oven rack in the center and preheat the oven to 425. Oil a large roasting pan.

2. Scatter the sweet potatoes in one layer in the roasting pan and drizzle with 1 tablespoon of the oil. Season well with salt and pepper. Roast until tender, tossing once or twice, 15 to 20 minutes. If you’d like to brown the sweet potatoes more deeply, set them about 5 inches below the broiling element for a minute or two. Set aside.

3. Reserve 1 cup of corn kernels. In a blender, puree the remaining corn with the water until very smooth, about 2 minutes. Set aside.

4. In a heavy soup pot, heat the remaining oil. Cook the celery, onion, and shallots over medium-high heat, stirring frequently until the onions are slightly softened, about 3 minutes. Add the tomato paste and thyme and cook another minute, stirring frequently. Add the broth, pureed corn, bay leaf, 1 teaspoon salt, and pepper to taste.

5. While bringing the chowder to a boil, peel the russet potato, cut it into ½ inch dices, and add it to the pot. Cover the pot and simmer until the potato is tender, about 25 to 35 minutes.

6. Remove the bay leaf. Add the reserved corn kernels, roasted sweet potatoes, and parsley. Thin with soymilk, if necessary. Adjust the seasonings. Cook (but do not boil after adding soymilk) until heated throughout.