vegan - roasted sweet potato and corn chowder

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* Exported from MasterCook *

 

Roasted Sweet Potato and Corn Chowder

 

Recipe By :NEW VEGAN by Lorna Sass

Serving Size : 0 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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2 8-ounce sweet potatoes -- peeled, 1/2-inch dice

2 tablespoons corn oil

salt and black pepper

1 pound corn kernels -- (4 cups)

1 cup water

1 1/2 cups finely diced celery

1 cup diced red onion

1/4 cup diced shallots

1 tablespoon tomato paste

1/2 teaspoon dried thyme leaves

3 cups vegetable broth

1 bay leaf

1 8-ounce russet potato

2 tablespoons minced parsley

1/2 cup plain soy milk (optional) -- to 1 cup

 

Set the oven rack in the center and preheat the oven to 435F. Oil a large

roasting pan.

 

Scatter the sweet potatoes in one layer in the roasting pan and drizzle with 1

tablespoon of the oil. Season well with salt and pepper. Roast until tender,

tossing once or twice, 15 to 20 minutes. If you'd like to brown the sweet

potatoes more deeply, set them about 5 inches below the broiling element for a

minute or two. Set aside.

 

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 kernels skins refuse to

break down, and they look unsightly to you, pass the mixture through a sieve.)

Set aside.

 

In a heavy soup pot, heat the remaining tablespoon 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 both, pureed corn, bay leaf, 1 tsp

salt and pepper to taste.

 

While bring the chowder to a boil, peel the potato, cut it into 1/2 inch dice.

Add to the pot. Cover the pot and simmer until the potato is tender, 25 to 35

minutes.

 

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

parsley. thin with soymilk if necessary. Adjust seasonings. Cook (but do not

boil after adding soymilk) until heated throughout.

 

TIPs - *Spectrum natural has a good corn taste. *Try either Cascadian Farms and

Tree of Life organic frozen corn. *To streamline cooking, begin preparing the

soup while the sweet potatoes are roasting. If the chowder becomes too thick,

stir in soymilk to thin it while adding richness and flavor. (Do not boil

soymilk.)

 

Copyright:

" 2001 "

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Per Serving (excluding unknown items): 1750 Calories; 43g Fat (20.8% calories

from fat); 45g Protein; 319g Carbohydrate; 41g Dietary Fiber; 7mg Cholesterol;

5264mg Sodium. Exchanges: 19 Grain(Starch); 5 1/2 Vegetable; 8 1/2 Fat.

 

NOTES : " This cheery chowder has a satisfying, long-cooked taste. Roasting the

sweet potatoes intensifies their flavor and pureeing most of the corn kernels

instantly creates a creamy broth. I've had excellent results using frozen

organic corn. "

 

Nutr. Assoc. : 0 0 0 0 0 0 0 1358 0 0 0 0 0 0 2130706543

 

 

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