ROASTED SWEET POTATO AND CORN SOUP
This is my take on a chowder recipe that I had found and changed to make more convenient. It's a great soup for the Fall season with both the flavor and the color. It's warming and smooth and very filling! I recommend straining it through a fine mesh colander after it's been blended for extra smoothness, but of course that's entirely up to you :)
Provided by cheesyrice
Categories Chowders
Time 1h
Yield 1 1/2 quarts, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- On a baking sheet, drizzle sweet potatoes with olive oil, sprinkle with salt and pepper, and mix until thoroughly coated. Roast in oven until tender, about 25-30 minutes.
- In a large pan, heat about 1 tbsp of olive oil, add onions, celery, and some salt and sweat on medium-low heat, until tender.
- Add garlic and thyme and cook another minute.
- Pour in chicken broth, corn, and the cubed potato and season. Bring to a boil, and simmer until potato is soft.
- Add sweet potatoes and parsley and simmer another 5 minutes.
- Turn off heat. Using a blender, thoroughly puree the soup. For extra smoothness, strain through a fine-mesh colander. Return to heat and simmer and season to taste for another 5 minutes. Ladle into bowl and enjoy!
ROASTED GARLIC AND SWEET POTATO SOUP
"My garden produced a bumper crop of sweet potatoes and I created this soup to help use them up," says Kathy Rairigh from Milford, Indiana. You'll love the creamy texture and flavors of garlic and thyme.
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 9
Steps:
- Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with 1/2 teaspoon oil. Wrap in heavy-duty foil., Place sweet potatoes and onions in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with remaining oil; toss to coat. , Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes., Place 1-1/2 cups broth, parsley, thyme, salt and pepper in a blender. Squeeze softened garlic into mixture; cover and process until smooth. Transfer to a large saucepan. , In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Cook, stirring occasionally, until heated through.
Nutrition Facts : Calories 109 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 440mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
POTATOES AND CORN SOUP
I made up this recipe when I had none of the ingredients I needed! Your family will love this one, and you'll be able to make something else while this is cooking. Great with breadsticks! Serve alone, with a dollop of sour cream, or some grated cheese and pepper.
Provided by Soraya Sanchez
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- In a large pot, place the potatoes, celery and leaves, and onion. Pour in enough water to cover. Bring to a boil. Remove the celery leaves, and stir in the bouillon cubes until dissolved. Mix in the corn. Reduce heat to medium-low, and cook 20 minutes, or until the potatoes are tender.
- Mix the chives into the pot, and continue cooking 5 minutes before serving.
Nutrition Facts : Calories 222.6 calories, Carbohydrate 50.5 g, Cholesterol 0.2 mg, Fat 1.3 g, Fiber 6.2 g, Protein 6.6 g, SaturatedFat 0.3 g, Sodium 640.3 mg, Sugar 5.6 g
SWEET POTATO AND CORN CHOWDER
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot.
- In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 3 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.
- Add the corn, chicken stock, heavy cream and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.
- Plate into individual bowls and garnish with the crispy bacon and chives.
ROASTED SWEET POTATO CORN CHOWDER
The great thing about this recipe is that anyone can eat it because it has no meat, dairy, or gluten. It tastes FANTASTIC! Vegans love it, gluten, and dairy intolerant folks love it too. It's a people pleaser!
Provided by Mellie
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h30m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). 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 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 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, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 26.9 g, Fat 3.3 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 433.6 mg, Sugar 5.9 g
ROASTED SWEET POTATO CORN CHOWDER
This is a fantastic dish that anyone can eat. It uses whole, fresh foods, and it's dairy free, gluten free, sugar free and vegan. Whenever I make it, I know everyone will love it. It's one of my all time favorite recipes!
Provided by Mellie M.
Categories Chowders
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Set the oven rack in the center and preheat the over to 425°F Oil a large roasting pan.
- Scatter the sweet potatoes in one layer in the roasting pan and drizzle with 1 TB of the oil. Season well with salt and pepper. Roast until tender, tossing once or twice, 15-20 minutes.
- Reserve 1 cup of corn kernels. In a blender, puree the remaining corn with the water until very smooth, about 2 minutes. (If the corn kernel skins refuse to break down, and they look unsightly to you, pass the mixture through a sieve.) Set aside.
- In a heavy soup pot, heat the remaining TB of oil. Cook the celery, onion, and shallots over medium-high heat, stirring frequently, until the onions are slightly softened, about 3 minutes. Add the tomato paste and thyme and cook another minute, stirring frequently. Add the broth, pureed corn, bay leaf, 1 tsp salt, and pepper to taste.
- While bringing the chowder to a boil, peel the potato, cut it inch ½ inch dice, and add it to the pot. Cover the pot and simmer until the potato is tender, 25 to 35 minutes.
- Remove the bay leaf. Add the reserved corn kernels, roasted sweet potatoes, and parsley. Adjust seasonings.
Nutrition Facts : Calories 159.2, Fat 2.4, SaturatedFat 0.4, Cholesterol 0.9, Sodium 358.7, Carbohydrate 32.7, Fiber 3.6, Sugar 4.2, Protein 4.5
ROASTED SWEET POTATO & CARROT SOUP
This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch. Plus it's two of your five-a-day
Provided by Chelsie Collins
Categories Dinner, Lunch, Soup, Starter, Supper
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
- Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
- Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
- Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
- Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
- Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.
Nutrition Facts : Calories 419 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium
SWEET POTATO AND CORN SOUP
Make and share this Sweet Potato and Corn Soup recipe from Food.com.
Provided by cass.cain
Categories Low Protein
Time 2h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a baking dish, bake sweet potato, onions, chicken stock and garlic with 1 tsp olive in a baking dish for 2 hours at 180 Celsius
- Blend soup using an immersion blender or blender.
- Add corn, parsley. Heat thoroughly. Season to taste.
Nutrition Facts : Calories 307.4, Fat 8.7, SaturatedFat 2, Cholesterol 14.4, Sodium 734.8, Carbohydrate 43.6, Fiber 3.7, Sugar 12.6, Protein 15
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