Hearty Corn & Red Pepper Chowder with Spiced Tempeh Topping

1. Prepare Tempeh

Start by lining a baking sheet with paper towels and pouring the blackened seasoning into a paper bag. This will be your setup for the tempeh.

2. Fry Tempeh

In a Dutch oven, heat enough safflower oil to cover the bottom, then add the tempeh cubes. Fry them for about 5 minutes, or until they turn golden brown. Once fried, transfer the tempeh onto the prepared baking sheet to drain, sprinkle with a little fine sea salt, and shake it in the paper bag with the seasoning to coat evenly. Set aside while you prepare the chowder.

3. Sauté Vegetables

Allow the Dutch oven to cool slightly, discard the used oil, and wipe the pot clean with a paper towel. Now, warm 2 tablespoons of extra-virgin olive oil in the same pot over medium heat. Add the finely diced yellow onion, red bell pepper, and russet potato. Sauté for about 5 minutes until the vegetables start to soften and the onions become translucent.

4. Add Arrowroot

Next, whisk in the arrowroot powder and cook for about 3 minutes. Toasting the arrowroot here is crucial as it adds a depth of flavor and helps to thicken the chowder. You’ll know it’s ready when it starts to smell toasted.

5. Add Liquids and Corn

Slowly pour in the oat milk, stirring constantly to maintain a smooth consistency. Bring it to a simmer, then add the corn stock, fresh corn kernels, and ½ teaspoon of salt. Continue to simmer for another 10 minutes, allowing the flavors to meld together.

6. Blend Chowder

To achieve a creamy texture, blend the chowder using an immersion blender or carefully transfer in batches to a regular blender. Once blended, return the chowder to the pot and let it simmer for an additional 15 minutes.

7. Add Spring Onions

Stir in the finely chopped spring onions and season with salt and freshly ground white pepper to taste.

8. Roast and Chop Jalapeños

While the chowder simmers, roast the jalapeños using your preferred method until they are charred, then chop them finely.

9. Serve Chowder

Serve the chowder hot, topped with the spiced tempeh, chopped roasted jalapeños, and fresh marjoram leaves. Enjoy this hearty and flavorful dish!