This hearty corn and potato chowder with tempeh bacon is the perfect balance of creamy, comforting, and smoky flavours. The sweetness of corn and the creaminess of potatoes make for a rich, velvety soup, while crispy tempeh bacon adds a smoky, savoury crunch. Perfect for a chilly evening or a relaxed weekend lunch, this chowder is the kind of meal that warms you up from the inside out.
Creamy Corn & Potato Chowder with Smoky Tempeh Bacon
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 tasty 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, 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.
What if I don’t want to make tempeh bacon?
You can use any other type of vegan bacon (or regular bacon if you are not vegan or vegetarian) or simply omit it entirely.
What to serve this corn and potato chowder with
This corn and potato chowder with tempeh bacon makes a hearty and comforting meal on its own, but you can also serve it with:
- Bread or crackers: sourdough, crusty bread, garlic bread , homemade croutons, or crackers
- Salad: a simple green salad or a creamy coleslaw
- Grilled cheese sandwich: try this Kimchi Grilled Cheese Sandwich
Why you’ll love this recipe
- Quick and easy: Ready in about 30 minutes
- Versatile: Works with fresh or frozen corn
- Dairy-free option: Use soya cream instead of single or double cream
- Flavour-packed: Tempeh bacon and smoked paprika
Other warming soups to try
Watch how to make this corn and potato chowder soup
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.
Storage and Reheating
Any leftover chowder can be stored in the fridge. I would advise not to freeze it as it will alter the texture of the vegetables.
Refrigerator Storage
- Cool the chowder completely before storing.
- Transfer to an airtight container.
- Refrigerate for up to 5 days.
Reheating
- Stovetop: Reheat gently over medium-low heat, stirring occasionally. Add a splash of cream if needed to reach desired consistency.
- Microwave: Heat in microwave-safe bowl in 1-minute intervals, stirring between each, until hot.
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/
I cannot wait to see your posts!
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