I love fall so much I could hug it! I love the cooler temps, the leaves changing, crisp nights, sweaters, boots and soup. So last week while I was doing my afternoon blog stalking, I stopped over at Jen Loves Kev, and saw a great recipe I knew I had to try. I left from work and went straight to the store to buy all the ingredients, and cooked it that night! Jen made Sweet Potato Corn Chowder, a recipe she found at All Recipes. This recipe was a really big deal for me, there was lots of preparation, and chopping therefore I called on The Bike Man for all the help I could get. To say it was divine would be stating it lightly! It happens to be a bit of a lighter chowder, so I went ahead and called it healthy. It was even better the next day for lunch, and just to add a punch I sprinkled a little feta on top, and fresh parsley. I was so busy chopping and cooking I never took a picture so these are from Jen Loves Kev (a favorite blog of mind that I follow!).
Roasted Sweet Potato Corn Chowder (Recipe found at All Recipes)
2 sweet potatoes, peeled and cubed
1 tablespoon olive oil
salt and pepper to taste
1 (12 ounce) package frozen corn kernels, thawed
1 cup water
1 tablespoon olive oil
1 1/2 cups finely diced celery
1 cup diced red onion
1 tablespoon tomato paste
1/2 teaspoon dried thyme leaves
3 cups vegetable broth
1 bay leaf
1 teaspoon salt
2 tablespoons chopped fresh parsley
1. Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9×13 inch baking dish, drizzle with 1 tablespoon of oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil.
2. 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.
3. 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.
4. Heat the remaining 1 tablespoon of oil in a large saucepan over medium heat. Stir in the celery and onion. 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 and salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer 10-15 mins.
5. Remove and discard the bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.
I was almost thinking that if you liked meat, you could add bacon and if you liked veggies you could add a green bell pepper! The Bike Man made me stick to the recipe so I will have to try alterations next time. The soup is actual Gluten Free, and vegetarian and dairy free! Jen added sandwiches on the side (which I actually made another night), but The Bike Man and I were satisfied with just soup for dinner!
Check out Jen loves Kev, she a fantastic blogger with the greatest style, and a great cook (this is not the first recipe I have tried)… I wont lie she’s even made me spend money! Check out her Etsy, and her hubby’s website too too!