Corn Chowder

I threw this together a couple years ago, basing it off my former dairy-and-bacon-laden "throw-in-what-looks-about-right-off-the-top-of-my-head" corn chowder recipe.  I've seen lots of fancier chowders since...laden with chipotle and "cheese" and all kinds of spices; but my family likes this one, so I didn't fix what wasn't broken and have even served it to omni company with good reviews. Ok, so maybe it was New Year's Eve, and they were more than mildly inebriated. But, really, it's good.

My dad always says about chowders, to never put more potato in than the star ingredient (I think I've only ever watched him make fish chowder, but I have to imagine he'd say the same about corn).  And I always heed my dad's words.  Except I ride on motorcycles with boys.  Ok, just one boy.  But I like it.  A lot.  Sorry.  But look, Dad! just a few little potatoes....?!


Earth Balance butter and olive oil (a few Tbsps)
1 large onion, diced
1 pkg tempeh bacon (or make your own)
1 lb red potato, diced
Salt and pepper to taste (about 1 tsp and 1/4 tsp respectively)
2 bay leaves
3 cans organic corn, drained
2 cups vegetable broth
2 cups unsweetened soy milk
3 cups unsweetened hemp milk

In a soup pot, saute onions in EB & olive oil until tender and translucent.  Add potatoes, and cook for a few minutes, stirring occasionally.  Add the salt, pepper, bay leaf, and veggie broth, scraping up the nibbly bits on the bottom of the pan.  Continue cooking until potatoes are fork tender.  The broth may evaporate/be absorbed during the cooking. Add a little more if necessary.

Meanwhile in a separate frying pan, brown up the tempeh bacon in a bit of olive oil. Then add it to the pot. 

Add the corn and milks to the soup pot too.  Heat through.

Serve with crackers or toast (like this freshly baked English Muffin Bread  - i.e. a shameless plug at an upcoming blog...but really, what's yummier than any kind of buttered bread with chowder?)