Rustic Potato & Corn Chowder in Bread Bowl
This soup is a hug in a bread bowl! It’s so rich, creamy, and hearty. It’s exactly what you need on cold winter days.
Servings
6 people
Prep Time:
15 min
Cook time:
35 min
Perfect For:
Appetizer
About this Recipe
Going to the shop the other day, we found a discounted loaf of bread and we were wondering how we could make the most of it. I remembered my mom used to make a spinach dip in a loaf of bread for special occasions when I was younger, and it’s probably what gave me the idea of cooking the soup in the loaf. A potato chowder is thick and rich, perfect for that!
You could also use 4 small loaves instead of one big to make it easier to share. Use the inside part of the bread to dip in your soup, it’s seriously delicious!
What you will need
- Potatoes: Russets or all-purpose baking potatoes work well for this kind of soup, as they are starchy and tend to easily lose their shape while cooking. We want rich and creamy here, so try to find these types of potatoes if possible.
- Onion: I used yellow onion, but leeks or shallots would also work great!
- Corn: I had frozen corn on hand so that’s what I used, but fresh corn is definitely working as well.
- Carrots & Celery: Make sure to cut your carrots and celery into very small cubes. It’s nicer to eat this way. You can use both frozen or fresh ones once again.
- Garlic: Use fresh garlic for maximum flavor.
- Thyme: I used dried thyme for the soup, and fresh sprigs to garnish. You can skip the fresh herbs if you don’t have them.
- Vegetable broth: Use store-bought or homemade broth
- Tempeh: The tempeh in this recipe is super easy to cook and such a delicious addition! You simply need to roast it in oil and deglaze your pan with soy sauce. Feel free to swap it for tofu if you don’t like tempeh. I must say that I used to dislike tempeh, but since I found ways to cook it better, it’s one of my favorite plant-based proteins! Don’t hesitate to give it another chance!
- Vegan Cream or Coconut Milk: I used coconut milk, but any vegan cream will work. Don’t worry, the soup won’t taste like coconut if you choose coconut milk.
- Nutritional Yeast: If you’ve never used nutritional yeast, you can find it in pretty much any grocery store nowadays. It’s a very specific ingredient and it has nothing to do with instant yeast, so be careful! It has to say ”nutritional yeast” on the package. It’s meant to bring a cheesy flavor to any dish. If you don’t have it or cannot find it, you can simply omit it!
Rustic Potato & Corn Chowder in a Bread Bowl
This soup is a hug in a bread bowl! It's hearty, creamy and so full of flavor! Dipping your bread in this blend of corn, smoky tempeh, and potatoes is a dream on cold winter days.
Ingredients
- 2 tbsp oil
- 1 yellow onion, finely chopped
- 2 pounds of potatoes, cut into cubes
- 2 carrots, cut into small dices
- 2 stalks of celery, cut into small dices
- 4 garlic cloves, chopped
- 3/4 cup frozen corn
- 1 tsp dried thyme
- 4 cups vegetable broth
- 2 bay leaves
- 1/2 cup vegan cream (or coconut milk)
- 2 tbsp nutritional yeast
- 277g tempeh
- 1 tbsp soy sauce
- Salt, pepper
- 1 round country-style loaf of bread (or 4 small ones)
Instructions
1. Cut the loaf's top and empty the bread's inside, making some space for the soup. (See pictures.) *Keep the soft bread to dip in the soup later!
2. Heat up a large soup pot over medium-high heat, add the oil and sauté the onion, carrots, and celery for 4-5 minutes.
3. Add the garlic, thyme, and seasoning and cook for another minute.
4. Stir in the potatoes, the corn, the bay leaves, and the vegetable broth and simmer on medium heat for about 20 minutes, until potatoes are tender.
5. Meanwhile, prepare the tempeh. Start by cutting it into small cubes. In a small pan, heat up 1 tbsp of oil, and cook the tempeh until golden, for about 5-6 minutes. Add the soy sauce to deglaze the pan and cook for an extra minute.
6. When the soup is ready, add the cream and the nutritional yeast. Adjust seasoning. (Potatoes absorb a lot of salt!) With a hand blender or a blender, blend half of the soup. If using a blender, add back the blended part to the pot. Add the tempeh to the soup, and mix well.
7. Garnish with more tempeh, fresh thyme, etc.
Enjoy!
Notes
Vegan, Dairy-free, nut-free
Watch how to
make it!
