Corn Chowder with Coconut Bacon (WFPB, Vegan)
A delicious and light soup full of produce and delicious textures.
Ingredients
Corn Chowder
- 1 onion, chopped
- 3 celery stalks, chopped
- 1 red bell pepper, chopped
- 3 carrots, chopped
- 1.5 lbs red or yukon gold potatoes, diced (about 2.5 cups)
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1 tsp salt
- 3 cloves garlic, minced
- 4 cups corn (fresh or frozen)
- 3 cups vegetable broth
- 2 cups almond milk (unsweetened and unflavored)
Garnishes on top
- 1 jalepeno, sliced
- cilantro, chopped
Coconut Bacon
- 2 TBSP soy sauce
- 1 tsp liquid smoke
- 1 TBSP pure maple syrup
- 1 tsp smoked paprika
- 2 cups unsweetened large flaked coconut
Instructions
Coconut Bacon
- Preheat oven to 325.
- Stir soy sauce, liquid smoke, maple syrup, and paprika together in a large mixing bowl. Stir in the coconut and toss gently until well-coated.
- Spread onto a baking sheet lined with parchment paper or a silcone baking mat.
- Put the pan in the oven and set timer for 5 minutes, then stir, set for 5 more minutes, and then stir again, for a total of 15 minutes. Move the flakes in the middle of the pan to the outer edges each time. It should look darker and be crispy. Let cool completely. Stores well for several weeks in an airtight container.
Corn Chowder
- Prep all the veggies and have them ready to go by the stove.
- In a large pot or dutch oven, saute the onion. When the bottom of the pot starts to brown, add a splash of water to deglaze the pot.
- Add the carrots, celery, red pepper, and potatoes. Stir and cook, adding small splashes of water as needed, for about 5 minutes.
- Stir in garlic and spices and cook a few more minutes to waken the flavors.
- Add the corn and vegetable broth. Cover and let simmer about 15 minutes. Stir in almond milk and let simmer about 10 minutes more, or until the potatoes are tender.
- Use an immersion blender to blend half the soup so it's thicker and creamy. Or, ladle half the soup into a blender and carefully blend, then pour back into the soup.
- Add salt and pepper to taste. Garnish each bowl with some cilantro, jalepeno, and lots of coconut bacon.
- Leftovers keep well in the fridge for about 5 days, or it can be frozen.
