his is a simple corn chowder that really highlights fresh, seasonal corn and bell peppers. The tempeh makes it a hearty dish that can be enjoyed with crusty bread.
Ingredients
¼ cup Blackened Seasoning
Safflower oil, for frying
1 (8-ounce) package tempeh, cut into ½-inch cubes
Fine sea salt
2 tablespoons extra-virgin olive oil
½ cup finely diced yellow onion
1 cup medium-diced red bell pepper (about 1 large)
2 cups medium-diced russet potato (about 1 large)
2 tablespoons arrowroot powder
3 cups unsweetened oat milk
3 cups corn stock
4 cups fresh corn kernels (from 5 to 8 ears)
½ cup finely chopped spring onions (about 4)
Freshly ground white pepper
2 large jalapeños
Leaves from 5 marjoram sprigs
Directions :
Line a baking sheet with paper towels. Pour the blackened seasoning into a paper bag and set aside.
Pour ½ inch of safflower oil into a Dutch oven. Heat the oil over medium-high heat until very hot but not smoking. Gently slide the tempeh into the pot in a single layer, decrease the heat to medium, and fry, stirring frequently, until golden brown, about 5 minutes. Immediately transfer the tempeh to the prepared baking sheet and sprinkle generously with salt. Transfer the tempeh to the paper bag, fold the bag over a few times to seal it, then shake vigorously to coat the tempeh with the seasoning. Set aside.
Set the pot aside to cool for about 10 minutes. Next, carefully pour the oil from the pot and discard it. Wipe out the pot with a clean paper towel.
Pour the olive oil into the pot and warm over medium heat until shimmering. Add the yellow onion, bell pepper, and potato and sauté, stirring occasionally, until the vegetables are soft, about 5 minutes. Whisk in the arrowroot and cook until it smells toasted, about 3 minutes. While whisking, slowly pour in the oat milk. Raise the heat to medium-high, bring to a simmer, then quickly decrease the heat to medium-low. Add the corn broth, corn kernels, and ½ teaspoon salt. Reduce the heat to low, cover, and simmer for about 10 minutes.
Ladle 2 cups of the chowder into a blender (try to scoop up mostly solids) and pulse a few times to break it up. Pour the blended portion back into the pot and simmer, partially covered, until the chowder has thickened, about 15 minutes. Stir in the spring onions and season with salt and white pepper.
While the chowder is simmering, Seed and finely chop the roasted jalapeños.
To serve, divide the soup evenly among soup bowls and top with the fried tempeh and roasted jalapeños. Garnish with the marjoram leaves and serve.
