Description
This creamy corn chowder is loaded with sweet corn, tender potatoes, and savory smoked paprika-infused plant-based protein. It’s the perfect one-pot meal ready in 45 minutes.
Ingredients
Scale
- 4 strips smoked tempeh, diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 ribs celery, diced
- 2 medium carrots, diced
- 1 tablespoon minced garlic
- 1/4 cup flour
- 4 cups vegetable stock
- 1 teaspoon salt
- 2 large Russet potatoes, peeled and diced
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning
- 5 cups corn kernels
- 1 cup heavy cream
Instructions
- Step: Heat olive oil in a large pot over medium-high heat. Add the diced tempeh and cook for 4-5 minutes until lightly browned and crispy. Remove to a bowl and set aside.
- Step: Add the onion, celery, and carrots to the pot and cook for 3-4 minutes. Add the garlic and cook for 30 seconds.
- Step: Add the flour and cook for 1 minute, stirring constantly.
- Step: While stirring, pour in the vegetable stock. Add the potatoes, salt, pepper, and Italian seasoning. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until potatoes are soft.
- Step: Stir in the corn and cook for 2 minutes to warm through.
- Step: Stir in the heavy cream, season to taste, and serve topped with the crispy tempeh.
Notes
Using vegetable stock keeps this chowder rich and flavorful while remaining suitable for a variety of diets. The tempeh adds a satisfying texture and savory depth similar to traditional toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 30 mg
Keywords: corn chowder, vegetarian chowder, potato soup, one-pot meal, easy dinner