CAMELOT FANTASIES

I was asked by one of our members for recipes for people with diabetes. Her is one of my favorites.  Its very easy to make and is delicious. If you want to try it and let me know what you think that would be great. I am going to try and put up a recipe daily that is not only heart healthy, but good for anyone wanting to help control and maintain diabetes and loose weight in the process.
Its not always what you eat that is the problem, its how it is prepared and how much you eat. Exercising daily, even if it just walking around the block, will also aid in maintaining a healthy balance and out look on life.


Roasted Sweet Potato Corn Chowder
     
Ingredients
1 h 30 m 10 servings 143 cals
•    2 sweet potatoes, peeled and cubed
•    1 tablespoon corn oil
•    salt and pepper to taste
•    1 (12 ounce) package frozen corn kernels, thawed
•    1 cup water
•    1 tablespoon corn oil
•    1 1/2 cups finely diced celery
•    1 cup diced red onion
•    1/4 cup shallot, minced
•    1 tablespoon tomato paste
•    1/2 teaspoon dried thyme leaves
•    3 cups vegetable broth
•    1 bay leaf
•    1 teaspoon salt
•    1 potato, peeled and cubed
•    2 tablespoons chopped fresh parsley
•    Add all ingredients to list
Directions

•   Prep 30 minutes
•   Cook 1 hour
•   Ready In 1 h 30 m

1.   Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil.
2.   Roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly.
3.   Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside.
4.   Heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. 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 vegetable broth, corn puree, bay leaf, salt, and cubed potato. 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 whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.

Footnotes
 
•   Tip
•   Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.