"Scallop" and Corn Chowder
- 3 ears yellow corn
- 4 Tbsp. (1/2 stick) margarine
- 12 faux scallops, each sliced in half into 24 medallions total (available at Asian groceries or via mail-order from VegieWorld.com or VegeCyber.com)
- 1 large onion, chopped
- Leaves from 2 springs of fresh thyme, chopped to the equivalent of 1 tsp.
- 2 tsp. Hungarian paprika
- 1 1/2 lbs. white potatoes, peeled and cut into bite-sized cubes
- 2 Tbsp. faux bacon bits (such as Bacos)
- 4 cups faux chicken broth (try Osem or Telma brands, available in the kosher section of supermarkets)
- 1 cup nondairy creamer or plain-flavored soy milk Salt and freshly ground black pepper, to taste
- 4 Tbsp. fresh chives, minced
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Cut the kernels from the ears of corn and set aside.
In a large pot over medium heat, melt the margarine. Add the “scallops,” onion, and thyme and cook about 5 minutes until the onion is translucent and the “scallops” are browned. Add the paprika and cook 1 minute more, stirring continuously.
Add the potatoes, faux bacon bits, faux chicken broth, and the reserved corn kernels. Bring to a boil then reduce the heat, cover, and simmer 10 to 15 minutes, until the potatoes are soft but still firm. Smash a few potato chunks against the side of the pot, stir, and cook 1 or 2 minutes longer to thicken the chowder.
Reduce the heat to low. Add the nondairy creamer or soy milk and heat through, but do not boil. Season with salt and pepper. Ladle into bowls and sprinkle with the chives. |
