Roasted Sweet Potato Corn Chowder Cooking method
Potato corn chowder recipe INGREDIENTS
• 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
1. Preheat an oven to 425 degrees F (220 degrees C). Place the sweet
potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of
corn oil, and season with salt and pepper. Stir to coat the sweet
potatoes in oil.
2. 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.
3. 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.
4. 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, then reduce the heat to medium-low, cover,
and simmer until the potato is tender, 25 to 35 minutes.
5. 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.
Your Potato corn chowder recipe is ready now
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