Preheat oven to 425 degrees F. In a large roasting pan, put 1 Tbsp of oil over sweet potatoes, season with salt and pepper, then roast 15 to 20 minutes.
Reserve 1 cup of corn. In a blender puree remaining corn with water until smooth (about 2 min.) Heat remaining oil in a large saucepan. Cook celery,onion and shallots over medium high heat, stirring frequently until onions become glassy. Add tomato paste, and thyme, cook another minute, stirring frequently.
Add broth, pureed corn, bay leaf and salt/pepper. While bringing chowder to boil, peel potato and dice. Add to pot, cover and simmer for 25 to 35 minutes.
Remove the bay leaf. Add the reserve corn kernals, roasted sweet potato and parsely. Thin with soy milk if necessary, adjust seasonings.
Serving
Suggestions
Best eaten amidst a discussion on gender, race, or class.
Originally Submitted
9/2/2010
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