Recipe for vegan roasted sweet potato and corn chowder
Two women whose soup-making skills I admire recommended a recipe to me a few weeks ago. Two women, unrelated to the first two, recommended Trader Joe's frozen roasted corn kernels to me. You know what they say: put two and two together, and you get... soup! This vegan and gluten-free sweet potato and corn chowder, the result of a serendipitous collaboration of women, tastes like the richest, creamiest chowder, yet it has not one drop of cream. And the roasted vegetables make it pleasingly sweet, without one drop of honey.
Roasted sweet potato and corn chowder
Inspired by this recipe on allrecipes.com. Serves 6.
3 cups cubed, peeled sweet potato
2 tsp olive oil, divided
Kosher salt and fresh black pepper
1/2 large red onion, diced
2 large celery stalks, diced
1-1/2 tsp tomato paste
2 tsp dried thyme leaves
8 oz roasted corn kernels (I use Trader Joe's, frozen)
1 Tbsp roughly chopped fresh flat-leaf parsley or thinly sliced scallions, for garnish
Preheat oven to 425°F.
Place the cubed sweet potato on a rimmed baking sheet. Drizzle with 1 teaspoon of olive oil, some salt and pepper, and mix with your hands to be sure the potato is evenly coated. Roast for 15-20 minutes, until the potato is soft and just starting to brown at the edges. Remove from the oven, and set aside.
In a Dutch oven or heavy stock pot, heat the remaining 1 teaspoon of oil over medium heat. Add the onion and celery, and sauté until just translucent. Stir in the tomato paste and thyme, and cook for 30 seconds.
Add the cooked potato, corn, and 3 cups of water to the pot. Increase heat to high, and bring the soup to a boil. Immediately reduce the heat to low, cover, and cook for 10 minutes.
Remove the pot from the stove top and, with an immersion blender, purée the soup to a nice thickness. I like my soup to have some texture; you might like yours more or less blended than mine. If you don't have an immersion blender, let the soup cool slightly, then purée in batches in a standing blender or food processor.
Return the soup to the stove top. Taste, and add salt and black pepper as needed. Cook for 5 minutes.
Serve the soup hot, garnished with parsley or scallions.