Roasted Corn Chowder

1. 1

   Heat oil in pot over medium-high heat.

2. 2

   Add shallots and bell pepper, and cook 5 minutes, or until vegetables are soft.

3. 3

   Stir in potatoes, and cook 3 minutes more.

4. 4

   Add broth and all but 1 cup corn, and bring to a simmer.

5. 5

   Reduce heat to medium-low, cover, and cook 7 minutes.

6. 6

   Meanwhile, heat skillet over medium-high heat, and coat with cooking spray.

7. 7

   Cook tempeh bacon strips 8 minutes, or until crispy.

8. 8

   Chop, and toss with parsley.

9. 9

   Blend reserved 1 cup corn with soymilk in blender; add to soup.

10. 10

    Return chowder to a simmer, then remove from heat.

11. 11

    Serve sprinkled with bacon and parsley.

No additional tips available.