Roasted sweet potatoes and roasted corn give this vegan chowder a hearty, sweet flavor. Customize your bowl by trying one of the toppings. Prepare with dairy or non-dairy milk to enjoy this delicious soup vegan or vegetarian.
1 large sweet potato (1 lb.), peeled and cut into 1-inch chunks (about 3 cups)
2 Tbsp. plus 1 1/2 tsp. olive oil, divided
Salt and pepper, to taste
2 cans (15.25 oz. each) Del Monte® Whole Kernel Corn, well-drained (3 1/2 cups), divided
2 cups diced yellow onion (about 1 medium onion)
2 cloves garlic, sliced
1/2 tsp. dried thyme
1/2 tsp. smoked paprika
2 Tbsp. all-purpose flour 1 carton (32 oz.) vegetable stock, divided
1 cup almond, oat milk or dairy milk
1 Tbsp. apple cider vinegar or juice of 1/2 lemon
1/4 cup chopped parsley
Preheat oven to 450°F. Line a large, rimmed baking sheet with parchment paper. Place sweet potato chunks on one side of the baking sheet and toss with 1 Tbsp. oil and a pinch of salt and pepper. Place 1 cup corn on opposite side of baking sheet and pat dry with a paper towel. Toss corn with 1 1/2 tsp. oil and a pinch of salt and spread out in an even layer. Roast 25 to 28 minutes until both are cooked through and brown.
Meanwhile, heat remaining 1 Tbsp. oil in a large saucepan over medium heat. Add onion, 1 1/2 cups corn, garlic, thyme and smoked paprika; cook 3 to 4 minutes, stirring occasionally, until onions have softened. Stir in flour and transfer to a blender. Add 1 cup stock and blend just to break up the corn. (Or, pulse soup directly in the saucepan with an immersion blender.)
Return contents of the blender to saucepan and stir in remaining stock, milk and remaining 1 cup corn. Bring to a boil, lower to a simmer, and cook 15 to 18 minutes until the soup starts to thick.