Roasted Sweet Potato Corn Chowder

Ingredients

• 2 sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• salt and pepper, to taste

• 1 (12 ounce) package frozen corn kernels, thawed
• 1 cup water
• 1 tablespoon olive oil
• 1 1/2 cups celery, finely diced
• 1 cup red onion, diced
• 1 tablespoon tomato paste
• 1/2 teaspoon dried thyme leaves
• 3 cups vegetable broth
• 1 bay leaf
• 1 teaspoon salt
• 2 tablespoons fresh parsley, chopped

Directions

1. 1

   Preheat an oven to 425 degrees F (220 degrees C).

2. 2

   Place the sweet potatoes into a 9×13 inch baking dish, drizzle with 1 tablespoon of oil, and season with salt and pepper.

3. 3

   Stir to coat the sweet potatoes in oil.

4. 4

   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.

5. 5

   Meanwhile, measure out 1 cup of corn kernels and set aside.

6. 6

   Place the remaining corn into a blender, and puree with the water until smooth; set aside.

7. 7

   Heat the remaining 1 tablespoon of oil in a large saucepan over medium heat.

8. 8

   Stir in the celery and onion. Cook and stir until the onion has softened, about 5 minutes.

9. 9

   Stir in the tomato paste and dried thyme leaves; cook 1 minute more.

10. 10

    Pour in the vegetable broth, corn puree, bay leaf and salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer 10-15 minutes.

11. 11

    Remove and discard the bay leaf.

12. 12

    Stir in the whole corn kernels, sweet potato, and chopped parsley.

13. 13

    Return to a simmer and season to taste with salt and pepper before serving.