Vegetarian Bacon Corn Chowder

Indulge in a comforting bowl of Vegetarian Bacon Corn Chowder, a hearty plant-based twist on the classic bacon corn chowder recipe. This flavorful soup combines smoky vegetarian bacon, tender red potatoes, and sweet bursts of corn in a creamy broth infused with fragrant thyme and smoked paprika. A clever mix of chunky vegetables and partially blended soup creates the perfect texture while maintaining a rich, velvety consistency. Garnished with crispy bacon bits and fresh parsley, this one-pot meal is as satisfying as it is easy to make, taking just 55 minutes from start to finish. Perfect for vegetarians and anyone craving a wholesome, dairy-rich yet meat-free chowder, this recipe is a comforting crowd-pleaser loaded with flavor and warmth.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 6 slices vegetarian bacon (e.g., tempeh bacon or store-bought vegetarian bacon)
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 3 medium red potatoes, diced
• 4 cups frozen corn kernels
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• 1 cup half and half
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat olive oil in a large pot over medium heat. Add the vegetarian bacon slices and cook until crispy, about 3-4 minutes per side. Remove bacon and set aside on a paper towel–lined plate.

Step 2

In the same pot, add the diced onion, celery, and carrots. Cook for 5 minutes or until the vegetables start to soften.

Step 3

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Stir in the diced red potatoes, corn kernels, and vegetable broth. Add the dried thyme, smoked paprika, and bay leaf.

Step 5

Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.

Step 6

Remove the bay leaf and discard. Stir in the half and half, salt, and black pepper.

Step 7

Use an immersion blender to carefully blend part of the soup to create a thicker consistency, leaving plenty of chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return to the pot.

Step 8

Chop the cooked vegetarian bacon into small pieces and stir most of it into the soup, reserving some for garnish.

Step 9

Taste and adjust seasoning if necessary. Serve hot, garnished with reserved bacon pieces and chopped fresh parsley.

Nutrition Facts

Serving size	(2710.9g)

Amount per serving	% Daily Value*
Calories	2040.5

Total Fat 81.2g	0%
Saturated Fat 26.3g	0%
Polyunsaturated Fat 5.5g
Cholesterol 84.6mg	0%
Sodium 5886.1mg	0%
Total Carbohydrate 288.6g	0%
Dietary Fiber 48.7g	0%
Total Sugars 90.4g
Protein 76.2g	0%

Vitamin D 0IU	0%
Calcium 685.5mg	0%
Iron 15.8mg	0%
Potassium 6511.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.4%

Protein: 13.9%

Carbs: 52.7%