Here’s a soup that is so easy to make, but will taste like it took hours to form. It’s my personalized take on New England clam chowder, but without the clams and the dairy. Ergo, I simply call it hearty chowder. Definitely a homerun for soup fans, like those in my family. Enjoy!
1 tablespoon olive oil
4 slices of turkey bacon, diced
2 onions, chopped
6 cloves of garlic, chopped
4 stalks of celery, diced
3 tablespoons of flour
2 cans of chicken broth
1/2 teaspoon thyme
1/4 teaspoon freshly ground pepper
1 teaspoon Old Bay seafood seasoning (or to taste)
1 bay leaf
2 Yukon potatoes, peeled and cut into 1/2″ dice
1 1/2 cups frozen corn
1/2 cup t.v.p. (textured vegetable protein – can be found in supermarkets AND natural food stores)
1 cup soy milk
1 tablespoon margarine
In a Dutch oven or large pot, brown the turkey bacon in the olive oil. Add the onions, garlic, and celery, and saute until translucent.
Add the flour, and stir constantly for about a minute. Add the broth and spices, and bring to a boil. Add the potatoes, bring to a boil, and lower heat and cook partially covered for about 10 minutes or until the potatoes are tender. Add the corn, bring to boil again, and cook for 5 minutes.
Add the t.v.p., stir in thoroughly, and cook an additional five minutes. Add the soy milk and margarine, stir and continue cooking, allowing the margarine to melt and the soy milk to completely incorporate. Remove the bay leaf, and serve. Makes 4 – 6 servings.