Classic Corn Chowder
Posted on October 3, 2019
Comfort Food Without the Guilt!
When I started cooking for my (vegetarian) auntie last year, it was a real eye-opener. It’s amazing to me how many of my favorite soups call for bacon. I guess it makes sense… bacon has such a strong flavor! It’s salty and savory and definitely a comfort food. But if you’re a vegetarian, it’s pretty hard to substitute bacon, you know? How else are you going to get that smoky, salty, savory base for your recipe?
The discovery of plant-based bacon has totally changed my cooking. It looks kind of weird, yeah, and it isn’t very appetizing… until you start cooking it.
This corn chowder is a perfect example of how veggie bacon can take your vegetarian recipes to the next level! Trust me… one taste of this sweet, savory, slightly spicy soup will turn you into a believer.
Go on, give it a try! We all need some comfort food, especially in the colder months when you are craving something to warm your bones.
- 4 Cups Vegetable Broth
- 1 1/2 Cups Milk
- 1 Cup Heavy Cream
- 4 Cups Frozen Corn Kernels
- 4 Slices Veggie Bacon, Chopped
- 2 Tbsp Butter (I use plant based vegan butter)
- 1 Yellow Onion, Diced Fine
- 1 Carrot, Diced Fine
- 2 Stalks Celery, Diced Fine
- 3 Medium White Potatoes, Peeled and Cut into 1/2″ Cubes
- 3 Tsp Salt
- 1/4 Tsp Black Pepper
- 1/4 Tsp Cayenne Pepper
- 2 Tbsp Chopped Chives
In a medium size sauce pan, bring broth, milk, and heavy cream to a boil. Simmer for 10 minutes.
While the soup base is simmering, melt butter in a large soup pot. Cook vegetarian bacon in the butter for 2 – 3 minutes, then add onion, carrot, and celery. Cook until onion is translucent.
Drop potatoes, salt, and pepper in the soup pot. Add cayenne pepper, and corn. Stir until well mixed, and add the soup base that has been simmering.
Bring to a boil, and cook until potatoes are fork-tender.
Garnish with chives, and serve.