Roasted Sweet Potato Corn Chowder

Here's a fabulous (and simple) soup the hubs and I enjoyed this evening. The sweet potato is a excellent touch and makes it more than just your average starch chowder. I'm still attempting to drum up a way to add protein so suggestions are welcome.

Roasted Sweet Potato Corn Chowder

• 2 or 3 sweet potatoes, peeled and cubed into bite sized pieces
• Olive oil (I prefer my rosemary infused)
• season salt and pepper to taste

• 1 can of corn kernels
• 1 cup water
• Olive oil
• 1 onion, diced
• 1/4 cup shallot, minced
• 1 tablespoon tomato paste
• 1/2 teaspoon dried thyme leaves
• 3 cups vegetable broth
• 1 bay leaf
• 1 teaspoon salt
• 1 russet potato, peeled and cubed into bite sized pieces

1. Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9x13 inch baking dish, drizzle with oil, and season with season 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 (20 to 30 minutes). Stir occasionally as they cook so the sweet potatoes cook evenly.
3. Meanwhile, puree corn kernels in a blender and set aside.
4. Heat the some oil (again, I use my rosemary infused) in a large saucepan over medium heat. Stir in 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 russet potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 20 ish minutes.
5. Once the potato is tender, remove and discard the bay leaf. Stir in the sweet potato. Return to a simmer and season to taste with salt and pepper before serving. 

 Thank you to Mellie for the recipe.