Corn and Potato Chowder Soup (with Tempeh Bacon)
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.
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
Notes
Note 1: I use soya cream for this recipe
Nutrition
Serving: 1servingCalories: 526kcalCarbohydrates: 52gProtein: 12gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 70mgSodium: 1516mgPotassium: 988mgFiber: 6gSugar: 13gVitamin A: 2469IUVitamin C: 67mgCalcium: 112mgIron: 2mg