Corn chowder with edamame and tofu bacon (and Seinfeld's Soup Nazi)

A creamy chunky crunchy chowder inspired by Martha Stewart and worthy of the iconic Soup Nazi episode of Seinfeld.

Television show: Seinfeld, comedy, USA, 1989 - 1998.

What does it mean to me?
In the beginning I wasn't a fan.  I remember good friends constantly referencing Seinfeld in the early 1990s in Melbourne.  I didn't have a television at the time.  The show seeped into our culture.  I am not sure when I started to watch it.  I suspect a lot of the episodes I watched as repeats.  I missed a lot too.  The ones I saw made me laugh.  If only my everyday life was so silly and so funny.  If only Kramer lived next door.  On second thought, perhaps I am better off without a Kramer in my life.

Food moment:
There are many great food moments in Seinfeld.  After all, if some tv shows are to be believed, life in New York is all about sitting around eating and keeping up with the latest trends in food.  I have to agree with Eating the Road that the top food related episode is The Soup Nazi.

In this episode, Jerry, George and Elaine all are swooning over the Soup Nazi's soup but any annoying behaviour results in them being refused service.  One of the best known catchphrases from Seinfeld is 'No soup for you".  The Soup Nazi character was based on a real life soup vendor who is not at all thrilled to be known by that title.  Larry Thomas who played the Soup Nazi based him on Laurence of Arabia and won an Emmy for his performance.  Fellow Vegan MoFoer The Naked Vegan Lunch is focusing on Seinfeld for MoFo and has already featured this episode.

Recipe notes:
I saw a Martha Stewart recipe for Edamame Corn Chowder and immediately fell in love with the idea.  The bacon in it appealed because we eat tofu bacon regularly and it is brilliant scattered on soups.  And it was every bit as good as it sounded, albeit quite different to Martha's.  While the tofu bacon is not mandatory, it really gives the soup so much more interest and complexity that I highly recommend it.

Random notes:
This recipe was made months ago and set aside for Vegan MoFo.  At the time this seemed like a good idea but once I have left a recipe in my drafts folder for too long I lose my enthusiasm.  I am glad I have a few posts planned for while I am away on holiday but I much prefer posting about recipes while they are fresh in my mind (or my stomach).  [I am also pre-scheduling this and noticed it is being posted on 11 September.  Perhaps fitting to have a New York post today when we remember the city and all it has gone through.]

However, despite this soup being a distant memory, I still remember it very fondly.  It was delicious, creamy, corny, full of vegetables, with a pleasing smoky crunch from the tofu bacon.  The edamame is fantastic in melding into the dish, providing some green and lots of protein.

I was surprised to find that this is the fifth chowder I have posted on this blog.  This one stands head and shoulders above the rest.  It is a little thinner but it is my idea of a perfect chowder.  It made me want to burst into song: "It was tuneful, every spoonful, made you yodel louder ... Come on in the chowder's fine!"  You might not want a chowder that will make you sing but I can guarantee that you will love this chowder.

Corn chowder with endamame and tofu bacon
Adapted from Martha Stewart
Serves 4

1-2 tsp olive oil
1 onion, chopped
3 stalks celery, diced
2 carrots, diced
1 medium sweet potato, peeled and diced
3 medium potatoes, diced
3 cloves garlic, finely chopped
3 cups water
1 tsp stock powder
1 tsp salt
[one cup of cooked vegies from fridge - parsnip, carrot and sweet potato - optional]
1 cup frozen shelled edamame
1 cup green peas (or more edamame)
400g tin of creamed corn
1/2 cup soy milk
2 to 3 tsp vegetable oil
1/2 batch of tofu bacon, diced
Coarse salt and ground pepper
2 to 3 tbsp chopped chives

Heat olive oil in a stockpot.  Chop onion, celery, carrots, sweet potato, potato and garlic, in that order, adding to the pot as they are ready.  Stir occasionally.  Once the vegies are softened, add water, stock powder, salt and extra cooked vegies if you have them on hand.  Simmer gently for 10 minutes.  Add edamame, green peas, creamed corn, soy milk.  Simmer for 10 minutes.  Meanwhile fry tofu bacon in vegetable oil until crispy.  Check seasoning and adjust to taste.  Serve chowder warm topped with tofu bacon, and chives.

On the Stereo:
Beginners guide to English folk: Various Artists

This post is part of Vegan Month of Food September 2013.  This year for Vegan MoFo I am cooking recipes inspired by some favourite tv shows - and veering off topic occasionally.  Go to my Vegan MoFo list for more of my Vegan MoFo posts.