Vegan New England Clam Chowder

Vegan New England Clam Chowder

Food Wiki
No matter if you refer to it as chowder or "chowda," we believe this vegan soup pays homage to the classic New England version in a splendid manner. It achieves creaminess without the need for cream, delivers a briny flavor without clams, and offers a generous amount of mushrooms compared to potato chunks, ensuring a delightful chewy texture in every spoonful.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine world cuisine
Servings 4

Ingredients
  

FOR THE SOUP

  • 1/4 c. vegan butter, divided
  • 1 tbsp. extra-virgin olive oil
  • 1 lb. cremini mushrooms
  • Kosher salt
  • 1 medium yellow onion, chopped
  • 2 medium carrots, thinly sliced into rounds
  • 4 cloves garlic, minced
  • 1 tbsp. miso
  • 1/2 c. white wine
  • 2 c. water
  • 1 bay leaf
  • 2 lb. Yukon gold potatoes, peeled and chopped into roughly ¾-inch cubes
  • Freshly ground black pepper
  • Chopped fresh curly parsley leaves and oyster crackers, for serving

FOR THE CREAM SAUCE

  • 2 large russet potatoes, peeled and chopped
  • 2 c. unsweetened almond milk

Instructions
 

MAKE SOUP

  • Make soup: In a medium pot, melt 2 tablespoons of the butter over medium-high heat. Add oil and mushrooms and season with salt. Cook, stirring occasionally, until mushrooms are tender and any liquid they've given off has evaporated, about 5 minutes. Transfer mushrooms to a plate.
  • Melt remaining 2 tablespoons of butter over medium heat. Add onion and carrot and cook, stirring occasionally, until onions are softened, about 3 minutes. Add garlic and cook, stirring, until lightly toasted, about 2 minutes. Stir in miso.
  • Add wine to pot and increase heat to medium-high. Bring to a boil and cook until wine evaporates, about 3 minutes.
  • Add water and potatoes to pot. (There should be just enough water to cover potatoes; add a little more as needed.) Season with salt and bring to a boil. Cover pot, reduce heat to medium, and simmer until potatoes and carrots are tender, about 10 minutes.
  • Meanwhile, make “cream” sauce: In a small saucepan, cover russet potatoes with at least 1 inch of water. Season with 1 teaspoon salt and place over medium-high heat. Bring to a boil, reduce heat to medium, and cook until potatoes are very tender, about 7 minutes. Drain.
  • Transfer cooked potatoes to a blender and add almond milk. Puree until a smooth.
  • When vegetables are tender, uncover the pot, add “cream,” and stir to combine; season with salt and pepper.
  • Just before serving, stir mushrooms back into pot to warm through. Ladle soup into bowls and top with parsley and oyster crackers.

Nutrition

Fiber: 7gCalcium: 305mgIron: 4mg
Keyword Vegan New England Clam Chowder
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