New England Clam Chowder
New England Clam Chowder
I’m one of those people that loves soup all year round. Of course the kinds of soup change and become more hearty and cozy as the weather cools down. New England Clam Chowder is the perfect example of a warm and cozy cool weather soup. I know there are many of you like myself that ate fish or seafood prior to becoming Vegan and still miss it. There are so many wonderful plant based alternatives for meat, chicken and now fish which I enjoy from time to time. However, there’s something really satisfying about veganizing a recipe using only plant ingredients. This soup is rich and delicious and has all of the flavors and textures of what I remember New England Clam Chowder to be. It’s really easy to make so I hope you give it a try.
Serves 4
Ingredients
2 med - large (427 g) Yukon Potatoes diced
4 oz (113 g) Maitake Mushrooms roughly chopped ( you can sub oyster mushrooms)
2 ribs of Celery chopped
1 med Onion (1 1/2 cups or 184 g) diced
3 cloves of Garlic minced
1/2 cup (70 g) Raw Cashews soaked
4 1/2 cups (1,064 ml) Veggie Broth
(1) 3” piece of Kombu Seaweed
1/2 cup (118 ml) Plant Milk
3 Tbsp (45 g) of Vegan Butter
3 Tbsp ( 45g) of Flour
1 tsp (5g) Thyme
1 Bay Leaf
1/4 tsp of Old Bay Seasoning
Salt & Pepper to taste
Note: to make the veggie kombu broth; add the kombu to the hot water and bouillon concentrate let sit for 10 minutes. If using packaged broth then bring it to a simmer and add the kombu for 10 minutes.
Directions
1. Soak the cashews in hot water for at least 30 minutes. Rinse, drain and set aside.
2. Make the cashew cream by blending the 1/2 cup of oat milk with the soaked cashews until smooth and creamy. Set aside
3. In a large pot, melt the butter on medium heat and sauté the onions and celery until the onions are translucent. About 3-5 minutes. Add in the garlic, thyme, old bay, potatoes and mushrooms and continue cooking for another 5 minutes.
4. Add the flour to the pot and mix well. Cook for a minute or two to cook out the raw flour taste. Add the vegetable broth (remove kombu) and bay leaf then bring to a low boil. Turn down the heat to a simmer, cover the pot and cook for 20 minutes or until the potatoes become fork tender.
5. Add the cashew cream and mix well. Check for seasoning and simmer for another 15 -20 minutes until soup thickens and heats through.
6. Serve with vegan oyster crackers and tabasco or other hot sauce if desired.
