Roasted Sweet Potato and Corn Chowder

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Roasted Sweet Potato and Corn Chowder

 

Recipe By : The New Vegan Cookbook ~ Lorna Sass

Serving Size : 4 Preparation Time :0:00

Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Soups & Stews

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium sweet potatoes (about 1 pound) -- peeled and cut

into

1/2-inch dice

2 tablespoons corn oil (Spectrum Natural has a good

corn taste)

salt and freshly ground pepper

1 pound frozen (rinsed and defrosted) or fresh

corn kernels (about 4 cups)

1 cup water

1 1/2 cups finely diced celery

1 cup diced red onion

1/4 cup diced shallots

1 tablespoon tomato paste

1/2 teaspoon dried thyme leaves

3 cups vegetable broth

1 bay leaf

1 russet (baking) potato (about 8 ounces)

2 tablespoons minced parsley

1/2 cup unflavored soymilk (optional) -- (1/2 to 1)

 

Set the oven rack in the center and preheat the oven to 425°F. Oil a large

roasting pan.

 

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.

 

Reserve 1 cup of corn kernels. In a blender, puree the remaining corn with

the water until very smooth, about 2 minutes. (If the corn kernel skins

refuse to break down, and they look unsightly to you, pass the mixture

through a sieve.) Set aside.

 

In a heavy soup pot, heat the remaining tablespoon of 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.

 

While bringing the chowder to a boil, peel the potato, cut it into 1/2-inch

dice, and add it to the pot. Cover the pot and simmer until the potato is

tender, 25 to 35 minutes.

 

Remove the bay leaf. Add the reserved corn kernels, roasted sweet potatoes,

and parsley. Thin with soymilk, if necessary. Adjust seasonings. Cook (but

do not boil after adding soymilk) until heated throughout.

 

 

 

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