Roasted Sweet Potato and Corn Soup

I decided I wanted to make soup today. After spending 9 days, 6 hours a day, in a Stocks, Sauces and Soups class and then suddenly not making soup for several days after that I had a craving to simmer, season, and strain. There are a lot of soups on the JWU recipe website, so I thought it would be fun to try one I didn’t get to make in class. I was caught between Puree of Celery Soup and the Roasted Sweet Potato Corn Chowder. Ultimately I decided on the chowder, planning on buying celery for it anyway and making the celery soup later on.

The thing with the JWU recipe, however, is that it doesn’t seem to be a chowder. When I think of “chowder” I think of a soup that has milk or cream in it. This one has none. And so I changed the name. I also didn’t feel like buying some of the ingredients. I already have yellow onions, so why bother buying a red onion and shallots? And since I have dried herbs I stuck with those instead of buying fresh. What can I say, I’m cheap! I also went with chicken broth instead of veggie stock plus veggie broth because I wanted to buy those delicious chicken broth packets from Trader Joe’s. I love that stuff!

It’s blurry, but you get the idea

The JWU recipe also had a lot of steps that I’m simply too lazy for. They probably make sense if making a huge batch of soup, but I only made like a quart and a half worth so it was unnecessary. I planned on blending the whole thing at the end with my immersion blender, so I skipped steps such as pureeing the corn before adding it in.

I also thought this would be a good Fall recipe, despite the crazy heat that’s going on. Sweet Potatoes are a pleasant, homey type of potato, and Fall is all about homey comfort. Not to mention they are freakin tasty. The soup itself turned out so deliciously that I bypassed the spoon, picked up the bowl and drank it. How barbaric of me!  :)

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1 lb Sweet Potatoes, peeled and cut into ½ inch pieces
1 cup frozen corn, thawed
1 celery stalk, finely diced
½ onion, finely diced
1 garlic clove, minced
1 tsp dried thyme
6 cups chicken or vegetable broth
1 potato, peeled and cubed
½ tsp dried parsley
Salt and Pepper
Olive oil

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.

All roasted and delicious

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.

See, no browning!

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.

Pre-simmer so as not to steam my camera

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!