Recipe Collab: Vegan Bacon Corn Quinoa Chowder

Soup, stew and chowder weather is finding it's way to our homebase in Chicago and we are here for it! This time we took the last of summer's fresh sweet corn and combined it with Toasted Quinoa and smoky Benevolent Bacon from Sweet Earth Foods. 

Ingredients

• 1 large white onion, chopped
• 2 cloves garlic, minced
• 3 small potatoes (2 small potatoes for broth, 1 small potato for soup)
• 3 ears corn (2 ears corn kernels sliced off for broth, 1 ear corn for soup)
• 2 cups water
• 2 cups unsweetened plain almond milk
• 2 Tbs olive oil
• 1 Tbs onion powder
• 1 Tbs paprika
• 1 tsp soy sauce
• 1 tsp vegan Worcestershire sauce
• 2 stalks of celery, diced
• sea salt and ground black pepper
• Sweet Earth Vegan Bacon (Benevolent Bacon Hickory & Sage Smoked Seitan Bacon)
• 1/2 cup I Heart Keenwah Toasted Quinoa White

Directions

1. To make the broth, boil onion, garlic, 2 small potatoes, and 2 ears-worth of corn in water and almond milk for 15 minutes. Blend in blender and set aside. 
2. Sautee potatoes and celery in olive oil on medium heat for 5 minutes.
3. Add broth, remaining 1 ear’s worth of corn kernels, 1 small potato (diced), onion powder, paprika, Worcestershire sauce, soy sauce, salt and pepper and simmer for another 10 minutes.
4. Garnish with diced Sweet Earth vegan Benevolent Bacon (follow directions on box, cooks crispy in 5 minutes).

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