Vegan New England Chik'n Corn Chowder
 
 
The original recipe is from LightLife. We made some changes though and actually had to guess on some directions because they weren't real clear on how some of the ingredients needed to be prepared. I also used Morning Star Chik'n Strips. The recipe makes only 3 servings, which is great for us, but you may want to double the recipe to feed more. (Note: You probably wouldn't need to double the Chik'n Strips, because I think there'd be plenty for a double batch).
Author:
Ingredients
  • 1 pkg Morning Start Meal Starter Chik'n Strips
  • 4 slices LightLife Smart Bacon
  • 3 Tbs vegan margarine
  • ½ C onion, chopped
  • 2 celery stalks, chopped
  • ½ to 1 jalapeno pepper, diced
  • 2 Tbs flour
  • 3 C almond milk
  • 1-1/2 C corn kernels
  • 1 tsp fresh thyme
  • Salt, pepper, and cayenne, to taste
Directions
  1. If the Chik'n Strips are frozen, defrost a little, then chop up into bite-sized pieces.
  2. In a soup pot, heat the vegan margarine until melted. Over medium/high heat, add the onion, celery, and pepper. (Remember, wear your rubbers when handling hot peppers ;-) )
  3. Cook for about five minutes, stirring often, until the veggies are tender. While this is going on, you may want to get the bacon frying. Cook according to package instructions. Add the flour to the pot and cook about a minute, stirring constantly. Slowly add the almond milk and incorporate it well. Add the corn, Chik'n, thyme, salt, pepper, and cayenne. Bring to a boil and stir constantly until it thickens up, about 5 minutes.
  4. Serve with some crumbled veg bacon on top. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2012/06/22/vegan-new-england-chikn-corn-chowder/