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Corn Chowder with
Tempeh Bacon

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 This vibrant summer corn chowder turns crisp kernels into a bowlful of sunshine, topped with smoky, savory tempeh bacon for the perfect plant-based finish.
Delicious served hot or cold !

INGREDIENTS

For the Tempeh Bacon Crumble

  • 1 block Noble Bean tempeh (240 g), crumbled

  • 2 tbsp tamari

  • 1 tbsp maple syrup

  • 1 tbsp neutral oil

  • 1 tsp liquid smoke (or smoked paprika)

  • ½ tsp garlic powder

Corn Chowder

  • 1 tbsp oil

  • 1 medium onion, diced

  • 2 garlic cloves, minced

  • 3 medium potatoes, cubed

  • 4 cups vegetable broth

  • 2 cups fresh corn

  • 1 cup cooked white beans

  • 1 cup unsweetened plant milk

  • Salt and pepper to taste

  • Lime juice (optional)

  • Fresh cilantro for garnish

15 minutes +
25 minutes baking time

4 to 6 servings

INSTRUCTIONS

1.Make the Tempeh Bacon

Combine tamari, maple syrup, oil, and liquid smoke. Toss the crumbled tempeh in the marinade.

Cook in a skillet over medium heat for 8–10 minutes until golden and crispy. Set aside.

2.Cook the Chowder

Heat oil in a large pot. Sauté onion and garlic for 3–4 minutes.

Add potatoes and broth; simmer for 15 minutes until tender.

Stir in corn, beans, and plant milk; cook 5 more minutes.

Partially blend with an immersion blender (leave some chunks for texture).

Season with salt, pepper, and a squeeze of lime if desired.

3.To Serve

Ladle into bowls, top with tempeh bacon crumble, and garnish with fresh cilantro.

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