Roasted Sweet Potato Corn Chowder

Ingredients

• 2 sweets potatoes , peeled and cubed
• 1 tablespoon corn oil
• salt and pepper to taste
• 1 , 12 ounce
• 1 cup water
• 1 tablespoon corn oil
• 1.5 cups finely diced celery
• 1 cup diced red onion
• 0.25 cups shallot , minced
• 1 tablespoon tomato paste
• 0.5 teaspoons dried thyme leaves
• 3 cups vegetable broth
• 1 bay leaf
• 1 teaspoon salt
• 1 potato , peeled and cubed
• 2 tablespoons chopped fresh parsley

Instructions

1. 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. 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. 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. 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. 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.