Roasted Sweet Potato and Sweet Corn Chowder
Total time: 1 hr 30 min
Prep Time: 30 min
Cook Time: 1 hr
Sweet potatoes and tomatoes provide loads of lutein and zeaxanthin. Other ingredients in this recipe also offer vitamin A and omega-3 for a dish that keeps eye health in sight.
2 sweet potatoes, peeled and cubed
2 tablespoon canola oil (separated into 1 tablespoon each)
salt and freshly ground black pepper to taste
350g frozen sweet corn kernels, thawed
175g finely diced celery
125g diced red onions
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
- Preheat an oven to 220 C / Gas mark 7. Place the sweet potatoes into a baking dish, drizzle with 1 tablespoon of canola 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.
- Meanwhile, measure out a mugful of sweet corn and set aside. Place the remaining sweet corn into a blender, and puree with the water until smooth; set aside.
- Heat the remaining 1 tablespoon of canola 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, sweet corn 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.
- Once the potato is tender, remove and discard the bay leaf. Stir in the reserved sweet corn kernels, sweet potato and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.