New England Chowder

You don’t have to live along the coast, or eat clams, to enjoy a delicious New England Chowder! This plant-based chowder has the flavor of traditional clam chowder and is the perfect bowl of hot and hearty comfort soup. Sushi nori sheets give it a sea flavor and the mushrooms are the perfect substitute for clams. It’s creamy and full of flavor!

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Prep time 20 minutes

Cook time 30 minutes

Yield 6-8 servings

Ingredients

Cashew Cream

1 cup raw cashews
2 cup water

Chowder

1/2 cup water
1 onion, diced
3 leeks, washed well and white and green parts cut small
3 celery stalks, diced
1 carrot, diced
10 ounces button mushrooms, chopped
1/8 teaspoon red pepper flakes
2 quarts low-sodium vegetable stock
3 large Yukon gold potatoes, medium diced
1/4 cup water
1/4 cup whole wheat flour (or oat flour)
1 tablespoon lemon juice
2 sushi nori sheets, torn into small pieces (or 1 1/2 tablespoons dulse flakes)
1/2 cup nutritional yeast flakes
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika (for garnish)

Kitchen Tools

Large Soup Pot
High Speed Blender
Measuring cups and spoons
Chef knife
Cutting board

‍ Instructions

Cashew Cream: In a high speed blender, blend the cashews and water until smooth and creamy. Set aside.
In a large soup pot over medium-high heat, sauté the onion, leeks, celery, and carrot, and mushrooms in 1/2 cup of water until tender. Add the red pepper flakes and cook briefly.
Add the vegetable stock and potatoes, bringing them to a boil. Turn down the heat to a medium and cook the potatoes until tender.
In a separate bowl, combine the water and flour and whisk until smooth. Add to the soup mixture.
Add the Cashew Cream, lemon juice, nori pieces, nutritional yeast, salt, and pepper. Simmer until the flavors are well blended and the consistency is creamy. stirring frequently.
Garnish with smoked paprika.