Sweet Corn Chowder

When the temperature was dipping below freezing, I wanted something warm to eat. I must tell you that along with my husband's allergies, I am a vegetarian. So when I say dinners are a challenge, they truly are a challenge. But this recipe is amazing. I have made it twice to ensure I wasn't just fooling myself, it is amazing!

I pulled the original recipe off Allrecipes.com and changed a few things which have been noted below. Also, note that this recipe involves a lot of chopping. If you have the Pampered Chef chopper it will be easier but if you don't the prep time is longer than I would say is easy. It's worth the extra time but wanted you to know before you start this recipe that it will be a little more time than you first imagine.

INGREDIENTS
2 sweet potatoes, peeled and cubed
1 tablespoon corn oil (I used canola oil)
salt and pepper to taste

1 (12 ounce) package frozen corn kernels, thawed
1 cup water
1 tablespoon corn oil (again canola oil)
1 1/2 cups finely diced celery
1 cup diced red onion (white or yellow work here too)
1 clove of garlic minced (you can also use a shallot minced)
1 tablespoon tomato paste
1/2 teaspoon dried thyme leaves
3 cups vegetable broth (Roundy's Organic broth is gluten free)
1 bay leaf
1 teaspoon salt
3 potatos, peeled and cubed (if you use a baking potato, 1 will be enough but this is truly to taste)


DIRECTIONS
Preheat an oven to 425 degrees. Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil.

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.

Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside.

Heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. Stir in the celery, onion, and garlic. 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 broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes.

Once the potato is tender, remove and discard the bay leaf. Stir in the whole corn kernels and sweet potato. Return to a simmer and season to taste with salt and pepper before serving.

It is fabulous reheated also. Great for lunches during the next week.

Hope you enjoy!

Bon Appetit!