Roasted Sweet Potato and Corn Chowder

Happy International Women's Day! IWD is a global day for celebrating the economic, political and social achievements of women -- past, present and future. (You can read more here.)

What better way to celebrate women than by cooking for some pretty awesome women. I made this soup for Ashley and her friend. While cooking, I got to listen to their stories about women activists at UW and how women are pushing back against the sexism on their campus.

What struck me is how women are so strong in so many different ways. We're such smart, courageous leaders in our communities and we can take on so much more than we think we are capable of. Some of the things I appreciate most about women is our ability to be story tellers and foster relationships.

We crave connection. Sometimes this connection is social; sometimes it's emotional; and sometimes it's physical. Tonight the connection was social and food provided the space. Given that women have often been the primary caretakers of their families in many cultures throughout time, I feel proud to continue women's deep connection to food.


4 medium sweet potatoes, diced
3 Tbs olive oil
1 russet potato, diced
5 ribs celery, diced
4 carrots, diced
1/2 red onion, diced
1 yellow onion, diced
1 lb frozen corn
1 can diced tomatoes
vegetable bouillon* (check to make sure it's gluten and soy-free, or make your own!)
1 can black beans
cilantro for garnish
salt and pepper to taste
paprika for garnish

Preheat oven to 450 degrees. Oil baking sheet, add sweet potatoes, and roast in oven for 20 minutes.

Meanwhile, add the remaining olive oil to large pot over medium-high heat. Add red onion, yellow onion, carrots, and celery. Cook for about 10 minutes, stirring frequently. When vegetables are soft, add 3 cups of water and vegetable bouillon to the pot.

Drain tomatoes and pour in a blender. Add half the amount of corn and blend until smooth. Add this to the pot and bring to a boil

Add the russet potato and cook for 15 minutes or until potato is soft. Add the remaining corn and black beans. Salt and pepper to taste. Garnish with paprika and cilantro and serve.

*Gluten-free, soy-free