Creamy Corn Chowder with Tempeh Chorizo

Creamy Corn Chowder

with Tempeh Chorizo (vegan)
Prep Time
30 Minutes
Cooking Time
10 Minutes
Serves
12 People

Equipment

  • Large stock pot
  • Baking sheet
  • Large bowl 

Ingredients

Corn Chowder Ingredients

 

  • 1 tbsp grapeseed oil
  • 2 small onions, diced
  • 6 cloves garlic, minced
  • 3 medium carrots, diced
  • 5 stalk celery, diced
  • 2 tbsp cumin
  • 2 tbsp paprika
  • 3 large potatoes, diced
  • 3 cups tomatoes, diced
  • 1L vegetable stock or water
  • 3 cups corn niblets, about 2 cobs of corn
  • 1 (400ml) can coconut milk
  • 2 limes zested and juiced
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp cayenne (optional)

Garnish

  • 1/2 cup thinly sliced chives

Tempeh Chorizo

  • 1 (400g) block of tempeh, crumbled
  • 2 tbsp grapeseed oil
  • 2 tbsp tamari
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp Cayenne pepper
  • ¼ tsp sea salt
  • ¼ tsp black pepper

 

Directions

Creamy Corn Chowder Directions

1. In a large stock pot over medium high heat add oil. Once heated add onion and sauté until translucent, about 5 minutes.

2. Next add garlic, carrots, and celery and sauté until soft, about 5 minutes.

3. Add cumin and paprika and sauté until fragrant, about 3 minutes.

4. Next incorporate potatoes and tomatoes.

5. Deglaze pot with veg stock or water and bring to a boil. Cook until potatoes are soft, about 15 minutes.

6. Next add corn niblets and cook for about 2 minutes or until niblets are tender.

7. Stir in coconut milk, lime zest and juice and season with salt, pepper and cayenne (if using).

8. Remove from heat. Top with chives and a sprinkle of tempeh chorizo (See recipe) and serve.

Tempeh Chorizo Directions

1. (400g) block of tempeh, crumbled

2. 2 tbsp grapeseed oil

3. 2 tbsp tamari

4. 2 tsp smoked paprika

5. 1 tsp garlic powder

6. ½ tsp onion powder

7. ¼ tsp Cayenne pepper

8. ¼ tsp sea salt

9. ¼ tsp black pepper