Frozen, roasted corn gives chowder a flavor usually achieved by a long simmer. A blend of corn and soymilk thickens the soup and speeds the cooking process.
- 1 1/2-cup servingServings
- 1 Tbs. olive oil
- 3.5 oz. frozen diced shallots, or 1 cup frozen diced onions
- 1 orange bell pepper, diced (1 cup)
- 1½ cups frozen O’Brien potatoes
- 2 14-oz. cans low-sodium vegetable broth
- 16 oz. frozen roasted corn kernels, divided
- 4 strips smoky tempeh bacon, such as Lightlife
- ¼ cup chopped parsley
- 2 cups plain soymilk
1. Heat oil in pot over medium-high heat. Add shallots and bell pepper, and cook 5 minutes, or until vegetables are soft. Stir in potatoes, and cook 3 minutes more. Add broth and all but 1 cup corn, and bring to a simmer. Reduce heat to medium-low, cover, and cook 7 minutes.
2. Meanwhile, heat skillet over medium-high heat, and coat with cooking spray. Cook tempeh bacon strips 8 minutes, or until crispy. Chop, and toss with parsley.
3. Blend reserved 1 cup corn with soymilk in blender; add to soup. Return chowder to a simmer, then remove from heat. Serve sprinkled with bacon and parsley.
- Serving Size: Serves 6
- Calories: 207
- Carbohydrate Content: 35 g
- Fat Content: 5 g
- Protein Content: 8 g
- Sodium Content: 192 mg
- Sugar Content: 6 g