Corn Chowder with Fakin' Bacon

With the weather getting cooler, and the radiators still turned off, it's been a little chilly here in my apartment. I'm not complaining though, it's been absolutely wonderful wearing cozy sweats and sweaters, and wrapping up in my favorite teal yarn blanket. Seeking warmth, I have been cooking soups and enjoying a hot bowl every night for dinner.  First off I want to share this recipe for corn chowder.  I've never made this before and wanted to give it a try.  It's absolutely delicious.  And even better the next day!

Corn Chowder


What You Will Need:


2 cloves garlic, chopped
1/2 large onion, chopped
1 red bell pepper, chopped
1 cup carrots, diced
1 tablespoon olive oil
2 potatoes, cubed
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon sea salt
1/2 teaspoon black pepper
3 cups low sodium vegetable broth
3 cups corn (I used frozen)
1 bay leaf
pinch of cayenne
2 tablespoons lime juice
1/4 cup almond milk
1 tablespoon Earth Balance butter
1 tablespoon sugar free maple syrup
2 cups green beans (I used frozen)
2 slices tempeh bacon, cooked

1. In a large pan, saute the garlic, onion, pepper, and carrots in olive oil on medium heat until the onions become translucent.
2. Add the potatoes, rosemary, thyme, salt, and pepper and saute an additional minute.
3. Add the vegetable broth, corn, bay leaf, and cayenne and bring to a boil.  Cover, reduce heat, and simmer for 20 minutes, or until the potatoes are tender.  Then uncover and simmer for 10 more minutes, to allow some of the liquid to absorb.
4. Remove the bay leaf, then puree half of the soup in a food processor and blend until smooth.  Add puree mixture back to remaining soup in the pot.
5. Add the lime juice, butter, milk, maple syrup, and green beans.  Simmer 5 minutes, turn off heat, and let sit for 10 minutes.
6. Top with crumbled tempeh bacon.