Sweet Potato Corn Stew
I mentioned in a post last week that I recently received a LARGE amount of tomatoes from Chocolates and Tomatoes Farm. Today’s post shows were the vast majority of those tomatoes wound up – in a delicious stew perfect for /52weeksofcooking’s stew theme. Since the tomatoes were all seconds I knew that I had very limited time to use them, and while the sauce took care of a fair amount, I still had a few pounds left. With the clock ticking I decided to improvise and figure out what I could make with the little produce left in my fridge. A sweet potato, the last of our Eastern Shore Corn, and a bunch of fresh herbs – perfect for a hardy soup. Plus the weather has taken a clear turn for the cold so no worries of overheating the kitchen! I debated roasting the tomatoes before hand, but decided that one-pot clean up was the right answer.
1 tbsp olive oil
3 cloves garlic, minced
1 vidalia onion, chopped
3 lbs tomatoes, halved
2 cups fresh corn off the cob
1 sweet potato, diced
2 cups no salt added vegetable stock
1 tsp fresh thyme
1 tsp fresh rosemary
1 bay leaf
- Heat the olive oil in a large dutch oven over medium heat. Add the garlic and onion and cook for 7 minutes, or until golden. Add the tomatoes and cook for 5 minutes, stirring frequently to help break down the tomatoes.
- Add the corn along with the diced potatoes and cook for an additional 5-7 minutes, still stirring the tomatoes but allowing the sweet potato to slightly roast.
- Add the remaining ingredients and bring to a quick boil. Stir, then cover, and turn heat to low. Simmer the stew for 20 minutes, then use a hand immersion to blend the ingredients until desired thickness. For those with a stand blender, move the soup a 1/4 at a time, leaving at least 1/4 of the soup unblended.
- Cook for a final 10 minutes, adding pepper if needed. Serve and Enjoy!
I served this stew with some French Honey bread, which is staple this time of year – along with my favorite Apple Cider Bread. This stew also included a variety of tomatoes, including the green zebra variety I mentioned the other day!
Note: For all my Jewish friends (and family), L’shannah Tovah!