Name: Corn Chowder with Smoky Tofu Bacony Bits
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 3 ears corn on the cob, husks and silky threads removed, or use 2.5 cups frozen corn; 7 ounces firm or extra firm tofu, pressed for at least 15 minutes, then crumbled or cubed into small pieces; 1 1/2 tablespoons soy sauce; 1 tablespoon maple syrup; 1 1/2 teaspoons smoked paprika; 1/2 teaspoon garlic; 2 teaspoons oil, or oil from the jar of sun-dried tomatoes; 1 few drops of liquid smoke, optional; 2 teaspoons extra virgin olive oil, or oil from the jar of sun-dried tomatoes; 3 to 4 cloves garlic, finely chopped, not grated; 1/2 teaspoon red pepper flakes; 1 cup chopped red onion, or white onion; 3/4 teaspoon salt, divided; 1 tablespoon chopped sun-dried tomato, drained, use oil-packed, can use more to taste; 1 hot green chili, such as serrano or jalapeno, finely chopped; 2 bay leaves; 1/2 cup chopped carrots, chopped small; 1/2 cup chopped celery, chopped small; 1 tablespoon flour, or use cornstarch or gluten-free flour to make it gluten-free; 2 tablespoons nutritional yeast; 1/2 teaspoon black pepper; 1 1/2 cups cubed potatoes, cut into 1/2” pieces; 2 cups stock; 1/2 cup non-dairy cream, such as non-dairy yogurt, cashew cream, coconut cream, or other non-dairy cream of choice, see notes; chopped green onion; chopped red bell pepper

Ingredients

Scale

3 ears corn on the cob, husks and silky threads removed, or use 2.5 cups frozen corn
7 ounces firm or extra firm tofu, pressed for at least 15 minutes, then crumbled or cubed into small pieces
1 1/2 tablespoons soy sauce
1 tablespoon maple syrup
1 1/2 teaspoons smoked paprika
1/2 teaspoon garlic
2 teaspoons oil, or oil from the jar of sun-dried tomatoes
1 few drops of liquid smoke, optional
2 teaspoons extra virgin olive oil, or oil from the jar of sun-dried tomatoes
3 to 4 cloves garlic, finely chopped, not grated
1/2 teaspoon red pepper flakes
1 cup chopped red onion, or white onion
3/4 teaspoon salt, divided
1 tablespoon chopped sun-dried tomato, drained, use oil-packed, can use more to taste
1 hot green chili, such as serrano or jalapeno, finely chopped
2 bay leaves
1/2 cup chopped carrots, chopped small
1/2 cup chopped celery, chopped small
1 tablespoon flour, or use cornstarch or gluten-free flour to make it gluten-free
2 tablespoons nutritional yeast
1/2 teaspoon black pepper
1 1/2 cups cubed potatoes, cut into 1/2” pieces
2 cups stock
1/2 cup non-dairy cream, such as non-dairy yogurt, cashew cream, coconut cream, or other non-dairy cream of choice, see notes
chopped green onion
chopped red bell pepper

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Instructions

Char the corn over a grill or stovetop, moving it every 10 seconds until it's nicely blackened.
Remove the kernels from the cob, reserving about 2 tablespoons for garnish if desired.
In a large pot, heat the oil and sauté the chopped onions and garlic until they are soft.
Add the crumbled tofu, soy sauce, maple syrup, smoked paprika, and garlic, stirring to combine well.
Introduce the carrots, celery, and red pepper flakes. Stir and cook briefly until the vegetables soften.
Stir in the chopped potatoes, bay leaves, and 1/2 teaspoon of salt. Allow them to cook for a few minutes before adding the stock.
Simmer the mixture for about 20 minutes until the potatoes are tender.
Add in the non-dairy cream, nutritional yeast, black pepper, and any additional salt to taste. Remove from heat.
Serve topped with reserved corn kernels, chopped green onion, and red bell pepper.

Notes

Feel free to substitute fresh corn with frozen corn for convenience.
Adjust the spice level by adding more or fewer chilies based on your preference.

Author: Lauren
Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Soups
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 300
Sugar: 5g
Sodium: 800mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 12g
Cholesterol: 0mg