Tempeh Corn Chowder

I grew up in Maine.  Honestly, I think if that was all I said about this dish, it should be enough.  New England is know for many foods, one of which is chowder.  I grew up eating clam chowder, fish chowder, potato chowder, and corn chowder, or as we called it in Maine, "chowduh".

Ironically, this dish is actually inspired in large part by a soup I ate in Flagstaff Arizona on my family trip in September.  It gave me some insight into how to make a vegan chowder as thick and creamy as I remember.  Coconut!

This turned out fantastic!  It was so quick and easy yet so elegant and delicious.  Several times, I have made a corn chowder with soy milk and it just did not have the same rich robust flavor that the New England chowders had as I grew up.  I got it.  This is it.  Try it.  It will impress.

Tempeh and Corn Chowder

10 oz of tempeh
15 oz of coconut milk
2 cups of corn
1/4 cup of vegetable broth
1 tablespoon of fennel seeds
1 tablespoon of oil
1 tablespoon of onion (chopped)
1 tablespoon of smoked paprika
1 tablespoon of turmeric
1 teaspoon of salt
1/2 teaspoon of black pepper
1/4 teaspoon of liquid smoke

In a pot, bring the oil to a low - med heat.  While the oil is heating, cut the tempeh into very small crumbles.  Add the onion, fennel, liquid smoke, and tempeh and cook until the onion starts to become translucent.  Once the onion is cooked, add the coconut milk (do not use low fat), corn, paprika, broth, turmeric, salt, and pepper.  Mix well.  Without increasing the heat, allow to simmer for 5 minutes stirring frequently.  Stirring will prevent a "film" from forming over the top and the bottom from scorching.  Serve, garnished with additional paprika.