This recipe really makes me wish I knew how to take a food picture. Sometimes it’s hard to believe how bad I am at it. Let complaining about that be a clue as to how much I like this recipe which I modified from “The New Vegan Cookbook.”
Ingredients
- 2 medium sweet potatoes
- 2 tablespoons corn oil
- salt and pepper
- 1 pound of corn kernels
- 1 cup water
- 1 cup diced red onion
- 1 tablespoon tomato paste
- 3 cups vegetable broth
- 1 baking potato
Directions
Oil a large roasting pan and preheat oven to 425F. Dice sweet potatoes and place in the roasting pan. Drizzle 1 tablespoon of oil and add salt and pepper to the sweet potatoes to taste. Then place the pan in the over for 20 minutes, tossing the sweet potatoes at 10 minutes.
Set aside 1 cup of corn. Puree the rest of the kernels in a blender until smooth.
Dice the onion and add the last tablespoon of corn oil. Heat in a large pot until the onions are soft. Then add tomato paste, broth, pureed corn, salt, and pepper. Once boiling, add the diced potato and cover. Simmer for 30 minutes until the potato is soft.
Add the corn kernels and chowder to the diced sweet potatoes and heat until you are ready to eat.
Overall impressions
This is a great recipe. It takes a little while to make (about an hour), but there are tons of leftovers and the ingredients are fairly inexpensive. Give it a try if you’re up to it!
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