Roasted Corn Chowder

Name: Roasted Corn Chowder
Ingredients: 1 Tbs. olive oil; 3.5 oz. frozen diced shallots, or 1 cup frozen diced onions; 1 orange bell pepper, diced (1 cup); 1 1/2 cups frozen OBrien potatoes; 2 14-oz. cans low-sodium vegetable broth; 16 oz. frozen roasted corn kernels, divided; 4 strips smoky tempeh bacon, such as Lightlife; 1/4 cup chopped parsley; 2 cups plain soymilk

9 ingredients

11 steps

Ingredients

1 Tbs. olive oil
3.5 oz. frozen diced shallots, or 1 cup frozen diced onions
1 orange bell pepper, diced (1 cup)
1 1/2 cups frozen OBrien potatoes
2 14-oz. cans low-sodium vegetable broth
16 oz. frozen roasted corn kernels, divided
4 strips smoky tempeh bacon, such as Lightlife
1/4 cup chopped parsley
2 cups plain soymilk

Directions

1

Heat oil in pot over medium-high heat.
2

Add shallots and bell pepper, and cook 5 minutes, or until vegetables are soft.
3

Stir in potatoes, and cook 3 minutes more.
4

Add broth and all but 1 cup corn, and bring to a simmer.
5

Reduce heat to medium-low, cover, and cook 7 minutes.
6

Meanwhile, heat skillet over medium-high heat, and coat with cooking spray.
7

Cook tempeh bacon strips 8 minutes, or until crispy.
8

Chop, and toss with parsley.
9

Blend reserved 1 cup corn with soymilk in blender; add to soup.
10

Return chowder to a simmer, then remove from heat.
11

Serve sprinkled with bacon and parsley.