INGREDIENTS
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8 ounces tempeh bacon or bacon of choice
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1 yellow onion, diced
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2 celery ribs, diced
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1 red bell pepper, diced
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1 teaspoon fresh thyme
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5 cups fresh corn kernels
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2 cups cooked quinoa
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½ teaspoon chipotle chile powder
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1 teaspoon sea salt
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½ cup plain Greek yogurt (dairy or nondairy)
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2 cups milk or unsweetened almond milk
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2 teaspoons cornstarch
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2 cups vegetable broth
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1 russet potato, grated