
Vegan New England Clam Chowder
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.
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
Tried this recipe?Let us know how it was!