Roasted Sweet Potato and Corn Chowder with Fresh Herbs

Recipe Collection: Dinner

Roasted Sweet Potato and Corn Chowder with Fresh Herbs is a vegan and gluten-free dish that combines the natural sweetness of roasted sweet potatoes with the rich texture of pureed corn. This American cuisine favorite is perfect for cozy dinners or nourishing lunches, offering a satisfying and nutritious option for everyone.

The chowder's flavor profile features a harmonious blend of roasted sweetness and aromatic herbs, making it versatile enough to serve as a main course or a starter.

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Overview

This Savory Roasted Sweet Potato and Corn Chowder is a delightful, hearty dish that combines the natural sweetness of roasted sweet potatoes with the creamy texture of pureed corn. Enhanced with aromatic herbs and a touch of tomato paste, this vegan and gluten-free chowder is a comforting bowl of goodness that pleases every palate. Perfect for a cozy dinner or a nourishing lunch, this chowder is both satisfying and nutritious.

Diet Type

Vegan, Gluten-Free

Allergies

None

Cuisine

American

Serving Size: 10

Cooking Time: 90 minutes

Ingredients

• 2 Whole sweet potatoes, peeled
• 2 Tablespoons (tbsp) corn oil, divided
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 12 Ounces (oz) frozen corn kernels, thawed
• 1 Cup water
• 1.5 Cups celery, diced
• 1 Cup red onion, minced
• 0.25 Cup shallot, minced
• 1 Tablespoon (tbsp) tomato paste
• 0.5 Teaspoon (tsp) dried thyme leaves
• 3 Cups vegetable broth
• 1 Whole bay leaf
• 1 Teaspoon (tsp) salt
• 1 Whole potato, peeled
• 2 Tablespoons (tbsp) fresh parsley, torn

Steps

1. Preheat your oven to 425°F (220°C). Place the peeled sweet potatoes in a 9x13 inch baking dish. Drizzle with 1 tablespoon of corn oil and season with a pinch of salt and a pinch of pepper. Stir to coat evenly.
2. Roast the sweet potatoes in the preheated oven for 15 to 20 minutes, stirring occasionally, until they are golden and tender.
3. Reserve 1 cup of corn kernels and set aside. Puree the remaining corn with 1 cup of water in a blender until smooth. Set the corn puree aside.
4. In a large saucepan, heat the remaining 1 tablespoon of corn oil over medium heat. Add the diced celery, minced red onion, and minced shallot. Cook, stirring frequently, until the onion is softened, about 5 minutes.
5. Stir in the tomato paste and dried thyme, cooking for an additional minute to enhance the flavors.
6. Pour in the vegetable broth, corn puree, bay leaf, salt, and peeled whole potato. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer for 25 to 35 minutes, or until the potato is tender.
7. Remove and discard the bay leaf. Stir in the reserved whole corn kernels, roasted sweet potatoes, and torn parsley.
8. Return the chowder to a simmer and adjust seasoning with a pinch of salt and a pinch of pepper to taste before serving.

Enjoy this heartwarming chowder as a main course or a starter, and savor the blend of roasted sweetness and savory herbs in every spoonful.