Warm up with this hearty corn and potato chowder soup! This vegan delight is topped with crispy tempeh bacon, and flavoured with smoked paprika for ultimate comfort.
This corn and potato chowder soup is the ultimate hearty and warming dish, perfect for those crisp autumn and winter days when you crave something comforting. This vegan twist on the classic recipe brings all the rich, creamy flavours of the original.
The addition of crispy tempeh bacon adds a delightful smoky flavour and a bit of extra protein, making each spoonful even more nutritious and satisfying. Filled with tender chunks of potato, sweet corn kernels, and a blend of savoury herbs and smoked paprika, this chowder is a delicious way to warm up as the weather cools. Enjoy it with a slice of crusty bread as a cosy lunch or a light supper. It will quickly become a new staple in your soup repertoire, offering comfort and flavour in every bowl.
This corn and potato chowder soup recipe is part of my Instagram series “10 warming winter soups” which kicked off with this delicious Moroccan Chickpea Soup.
To make this corn and potato chowder soup extra creamy, I use some soya cream but feel free to use any single cream of your choice. I also blend about a third of the soup to a smooth texture. This creates a smooth and velvety base that beautifully contrasts with the chunky texture of the other ingredients.
Other warming soups to try
In this post
How to make this corn and potato chowder soup
Ingredients needed:
To make this corn and potato chowder soup with tempeh bacon you will need:
- potatoes
- corn kernel (fresh or frozen)
- olive oil
- onion
- celery ribs
- red pepper
- garlic
- smoked paprika
- vegetable stock
- mixed herbs
- single cream of choice
- chives (to serve)
FOR THE TEMPEH BACON BITS:
- tempeh
- low sodium soy sauce
- maple syrup
- olive oil
- hickory liquid smoke
- smoked paprika
- garlic powder
Step 1: Prepare the base of the soup
Heat the olive oil over medium heat in a large heavy-bottomed stockpot or saucepan. Fry the onion until it starts to soften. Add the celery, red pepper. and cook for until they start to soften Add the garlic and smoked paprika and cook for 30 seconds.
Step 2: Add the potato and corn
Stir in the potato and corn. Add the vegetables stock and mixed herbs. Bring to the boil, then lower the heat and cook uncovered for 15 minutes, or until the potatoes are soft.
Step 3: Prepare the tempeh marinade
In a small bowl, mix together the soy sauce, maple syrup, olive oil, liquid smoke, smoked paprika, and garlic. Set aside.
Step 4: Cook the tempeh
Cut the tempeh into small chunks, about the size of bacon bits. Heat some olive oil in a large frying pan over medium to high heat. Stirring often, fry the tempeh bits until golden all over.
Once the tempeh bits are cooked, pour the marinade in the frying pan. Stirring often, cook over medium heat until the liquid has evaporated and the tempeh bits are coated all over. Remove from the heat, cover, and set aside.
Step 5: Blend the soup
Once the potatoes are cooked, add the cream. Whizz a ⅓ of the soup until smooth in a blender or with a handheld.
Return the blended portion of the soup to the stockpot and stir until combined with the rest of the soup.
Step 6: Serve the corn and potato chowder soup
Serve the soup with tempeh bits and chives on top.
Common questions about this corn and potato chowder soup
Yes, you can freeze this chowder! Just make sure to store it in an airtight container and freeze up to 3 months. When you’re ready to eat, thaw it in the fridge and reheat on the stove.
This corn and potato chowder pairs well with some crusty bread or a crunchy salad.
You can use any other type of vegan bacon (or regular bacon if you are not vegan or vegetarian) or simply omit it entirely.
Watch how to make this corn and potato chowder soup
I hope you enjoy this corn and potato chowder soup recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Corn and Potato Chowder Soup (with Tempeh Bacon)
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 Tbsp olive oil
- 1 medium onion
- 2 celery ribs cut into 0.5cm (1/4-inch) dice
- 1 red pepper cut into 1.25cm (1/2-inch) dice
- 3 garlic cloves grated
- ¾ tsp smoked paprika
- 500 g potatoes peeled and cut into 1.25cm (1/2-inch) dice
- 375 g corn kernels fresh or frozen
- 1 litre vegetable stock
- 1 tsp mixed herbs
- 250 ml single cream of choice see note 1
FOR THE TEMPEH BACON BITS:
- 2 Tbsp low sodium soy sauce
- 1 Tbsp maple syrup
- 1/2 Tbsp olive oil + extra for frying
- 3/4 tsp hickory liquid smoke
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 100 g tempeh
TO SERVE:
- chives
Instructions
- Heat the olive oil over medium heat in a large heavy-bottomed stockpot or saucepan. Fry the onion until it starts to soften.2 Tbsp olive oil, 1 medium onion
- Add the celery, red pepper. and cook for until they start to soften2 celery ribs, 1 red pepper
- Add the garlic and smoked paprika and cook for 30 seconds.3 garlic cloves, ¾ tsp smoked paprika
- Stir in the potato and corn.500 g potatoes, 375 g corn kernels
- Add the vegetables stock and mixed herbs.1 litre vegetable stock, 1 tsp mixed herbs
- Bring to the boil, then lower the heat and cook uncovered for 15 minutes, or until the potatoes are soft.
- In the meantime, prepare the tempeh marinade: In a small bowl, mix together the soy sauce, maple syrup, olive oil, liquid smoke, smoked paprika, and garlic. Set aside.2 Tbsp low sodium soy sauce, 1 Tbsp maple syrup, 3/4 tsp hickory liquid smoke, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/2 Tbsp olive oil + extra for frying
- Cut the tempeh into small chunks, about the size of bacon bits. Heat some olive oil in a large frying pan over medium to high heat. Stirring often, fry the tempeh bits until golden all over.100 g tempeh
- Once the tempeh bits are cooked, pour the marinade in the frying pan. Stirring often, cook over medium heat until the liquid has evaporated and the tempeh bits are coated all over. Remove from the heat, cover, and set aside.
- Once the potatoes are cooked, add the cream.250 ml single cream of choice
- Whizz a ⅓ of the soup until smooth in a blender or with a handheld.
- Return the blended portion of the soup to the stockpot and stir until combined with the rest of the soup.
- Serve the soup with tempeh bits and chives on top.chives
Video
Notes
Nutrition
Find this recipe online:
Corn and Potato Chowder Soup (with Tempeh Bacon)
https://theflexitarian.co.uk/recipe-items/corn-and-potato-chowder-with-tempeh-bacon/
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