Vegetarian Bacon Corn Chowder
Dive into comfort with this hearty Vegetarian Bacon Corn Chowder, a creamy soup packed with smoky flavor and vibrant veggies. Perfect for cozy evenings, this recipe features rich, crispy vegetarian bacon paired with tender potatoes, sweet corn kernels, and a savory medley of celery, carrots, and garlic. Smoked paprika and thyme infuse the broth with warmth, while a touch of half and half adds luxurious creaminess to the base. Partially blended for a perfectly chunky texture, this chowder is a satisfying meal that's both nourishing and indulgent. Garnished with crispy bacon bits and fresh parsley, it’s a vegetarian twist on classic corn chowder that's sure to become a family favorite. Try this irresistible recipe for a quick, soul-soothing dinner in under an hour!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 6 slices vegetarian bacon (e.g., tempeh bacon or store-bought vegetarian bacon)
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 3 medium red potatoes, diced
- 4 cups frozen corn kernels
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 cup half and half
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat. Add the vegetarian bacon slices and cook until crispy, about 3-4 minutes per side. Remove bacon and set aside on a paper towel–lined plate.
In the same pot, add the diced onion, celery, and carrots. Cook for 5 minutes or until the vegetables start to soften.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the diced red potatoes, corn kernels, and vegetable broth. Add the dried thyme, smoked paprika, and bay leaf.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
Remove the bay leaf and discard. Stir in the half and half, salt, and black pepper.
Use an immersion blender to carefully blend part of the soup to create a thicker consistency, leaving plenty of chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return to the pot.
Chop the cooked vegetarian bacon into small pieces and stir most of it into the soup, reserving some for garnish.
Taste and adjust seasoning if necessary. Serve hot, garnished with reserved bacon pieces and chopped fresh parsley.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 23.4 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 197 mg | 15% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1945 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
