Roasted sweet potato and sweetcorn chowder

    Roasted sweet potato and sweetcorn chowder


    85 people made this

    About this recipe: The great thing about this recipe is that anyone can eat it because it has no meat, dairy or gluten. It tastes FANTASTIC! It's a crowd pleaser!

    Serves: 10 

    • 2 sweet potatoes, peeled and cubed
    • 1 tablespoon olive oil
    • salt and freshly ground black pepper to taste
    • 350g frozen sweetcorn kernels, thawed
    • 250ml water
    • 1 tablespoon olive oil
    • 175g finely diced celery
    • 125g diced red onion
    • 4 tablespoons minced shallot
    • 1 tablespoon tomato paste
    • 1/2 teaspoon dried thyme leaves
    • 750ml vegetable stock
    • 1 bay leaf
    • 1 teaspoon salt
    • 1 potato, peeled and cubed
    • 2 tablespoons chopped fresh parsley

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat an oven to 220 C / Gas mark 7. Place the sweet potatoes into a baking dish, drizzle with 1 tablespoon of olive oil and season with salt and pepper. Stir to coat and roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally to ensure they cook evenly.
    2. Meanwhile, measure out a mugful of sweetcorn and set aside. Place the remaining sweetcorn into a blender, and puree with the water until smooth; set aside.
    3. Heat the remaining 1 tablespoon of olive 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 stock, sweetcorn puree, bay leaf, salt and cubed potato. Bring to the boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes.
    4. Once the potato is tender, remove and discard the bay leaf. Stir in the reserved sweetcorn kernels, sweet potato and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.

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