Roasted Sweet Potato Corn Chowder

Ingredients

• 2 medium sweet potatoes, cut into 1/2 inch dice
• 2 tablespoons corn oil
• salt & freshly ground black pepper
• 1 lb frozen corn kernels (about 4 cups)
• 1 cup water
• 1 1/2 cups celery, finely diced
• 1 cup red onion, diced
• 1/4 cup shallot, diced
• 1 tablespoon tomato paste
• 1/2 teaspoon dried thyme leaves
• 3 cups vegetable broth
• 1 bay leaf
• 1 russet potato
• 2 tablespoons parsley, minced

Directions

1. 1

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

2. 2

   Scatter the sweet potatoes in one layer in the roasting pan and drizzle with 1 TB of the oil. Season well with salt and pepper. Roast until tender, tossing once or twice, 15-20 minutes.

3. 3

   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.

4. 4

   In a heavy soup pot, heat the remaining TB 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 tsp salt, and pepper to taste.

5. 5

   While bringing the chowder to a boil, peel the potato, cut it inch ½ inch dice, and add it to the pot. Cover the pot and simmer until the potato is tender, 25 to 35 minutes.

6. 6

   Remove the bay leaf. Add the reserved corn kernels, roasted sweet potatoes, and parsley. Adjust seasonings.