Roasted Corn Chowder

• 1 Tbs. olive oil
• 3.5 oz. frozen diced shallots, or 1 cup frozen diced onions
• 1 orange bell pepper, diced (1 cup)
• 1 1/2 cups frozen OBrien potatoes
• 2 14-oz. cans low-sodium vegetable broth
• 16 oz. frozen roasted corn kernels, divided
• 4 strips smoky tempeh bacon, such as Lightlife
• 1/4 cup chopped parsley
• 2 cups plain soymilk

1. Heat oil in pot over medium-high heat.
2. Add shallots and bell pepper, and cook 5 minutes, or until vegetables are soft.
3. Stir in potatoes, and cook 3 minutes more.
4. Add broth and all but 1 cup corn, and bring to a simmer.
5. Reduce heat to medium-low, cover, and cook 7 minutes.
6. Meanwhile, heat skillet over medium-high heat, and coat with cooking spray.
7. Cook tempeh bacon strips 8 minutes, or until crispy.
8. Chop, and toss with parsley.
9. Blend reserved 1 cup corn with soymilk in blender; add to soup.
10. Return chowder to a simmer, then remove from heat.
11. Serve sprinkled with bacon and parsley.

olive oil, shallots, orange bell pepper, frozen obrien potatoes, vegetable broth, corn kernels, bacon, parsley, soymilk

Taken from www.vegetariantimes.com/recipe/roasted-corn-chowder/ (may not work)