Corn chowder you say? I say delicious! This recipe is vegan and it epitomizes fall for me. I cannot credit this recipe to myself as I know my friend Kelly introduced it to me many years ago. I apologize for not giving the author credit but I have tweaked the recipe over time. Hope you get a chance to try it and enjoy!
Sweet Potato Corn Chowder
- 2 sweet potatoes peeled and cubed into 1/2 inch square as evenly as possible
- 1 medium white potato scrubbed well, I prefer non peeled and cubed in the same manor
- 1 medium onion diced
- 4 cloves of garlic minced
- 1 generous tbsp organic tomato paste
- 2 cups of frozen corn ( 1 cup left whole kernel, the other needed to be blended with come of the stock)
- 4 cups of vegtable stock
- thyme, sumer savory, a bay leaf, salt and pepper to taste
- oil for cooking and roasting
Prepare all the vegtebles while pre -heating the oven to 400 F
Coat the sweet potatoes with oil and summer savory/thyme and salt and pepper to taste. Put in the oven to roast once it has preheated.
In a large pot heat about 1 tbsp of olive oil. Saute onions until they are tender. Add tomato paste and garlic and stir until the tomato paste starts to brown a bit and stick tot he pot’s surface. Add your stock (reserving about 1/2 cup)and the bay leaf. Once th stock is added work to scrape the brown bits from the bottom of the pan and add the white potato.
Turn the heat up on the soup and check/turn the sweet potatoes.
Add 1 cup of corn and 1/2 of the remain stock to a blender or using a hand blender cream the two items together. Once the white potato is cooked tender, add the blended corn and whole corn kernels and heat through. Add salt and pepper and any more thyme or sumer savory you would like.
Around the same time the sweet potatoes will be done roasting. You can do it ahead if you are not a good multi-tasker or would like them cool. Once they are out of the oven if you are ready to serve gently drop the roasted sweet potatoes and heat through. If you are not going to eat it right away you can let the sweet potatoes cool and just add them when you are ready to heat the soup to eat.
This makes about 4 hearty servings, you could serve 6 as a starter.