Roasted Sweet Potato and Corn Chowder

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  • 2 sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • Salt and pepper to taste 
  • 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 chicken broth
  • 2 cups half and half
  • 2 cans whole kernel corn
  • 1 can creamed-style corn
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 white potato, peeled and cubed
  • 2 tablespoons fresh parsley, chopped


  1. Preheat an oven to 425 degrees. Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil.
  2. Roast until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly.
  3. Heat the remaining 1 tablespoon of olive 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 broth, half and half, corn, bay leaf, salt, and cubed white potato.
  4. 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.
  5. Once the potato is tender, remove and discard the bay leaf. Stir in the roasted sweet potatoes and chopped parsley.  Return to a simmer and season to taste with salt and pepper before serving.

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