I like soup. No, I love soup. However, sometimes I need something more. That is where chowder comes in. Richer, creamier and more filling, Chowder ticks all the boxes for a cold, drab February night. Especially when you have already had soup for lunch.
The sweetness of the sweetcorn, the saltiness of the stock, the creaminess of the milk, and the smokiness of the bacon all combine to give a wonderfully complex yet extremely comforting flavour. Plus this meal is yellow. Who is not going to feel a warm glow at that?
Now, I know that Quorn and the like aren’t for everyone. If you aren’t a fan of such meat replacements, try this trick with smoked cheese: lay a single layer of tortilla crisps across a baking sheet, then grate some smoked cheddar on top, before placing under a medium grill for a couple of minutes. Once cooled, break up the cheesy crisps and place atop your chowder. A little extra work, but well worth it. (For more ideas on using smoked cheddar as a bacon replacement, see this post.)
INGREDIENTS (comfortably serves 2)
3 rashers vegetarian bacon,chopped
1 onion, finely chopped
1 big potato, peeled and cut into small cubes
350ml veggie stock
250g frozen sweetcorn
1 red chili, sliced
Some snipped chives
In a big pan, gently fry the bacon, potato and onion in some oil; cook until the onion is soft (don’t worry about the potato being soft at this point).
Add the stock and milk, and bring to a simmer; leave simmering until the potato in soft.
Add the sweetcorn to the pan, and cook until done.
Serve in big bowls and top with the chives and/or chillies. If you are feeling especially hungry add some crusty bread or maybe even a quesadilla.
Do you like to chow down on a good ol’ chowder? Or is there no replacement for your super soup?