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New England Chowder

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This chowder has the flavor of traditional clam chowder.  I use sushi nori sheets to get the sea flavor and mushrooms in place of clams.  It’s creamy and full of flavor, and the texture is perfect.

Ingredients

Cashew Cream

  • 1 cup raw cashews
  • 2 cups water
  • 2 tablespoons cornstarch

Chowder

  • 2 leeks, washed and chopped
  • 2 medium carrots, diced
  • 3 celery stalks, diced
  • 10 ounces white button mushrooms, sliced
  • 1/2 cup dry white wine
  • 2 russet potatoes, peeled and cut into 1-inch cubes
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon red pepper flakes
  • 2 nori sheets, finely chopped or torn into small pieces
  • 1/4 cup nutritional yeast flakes
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon Old Bay Seasoning
  • 4 cups vegetable broth
  • 1 tablespoon lemon juice

 

 

 

Instructions

Cashew Cream:  Add the cashews, water, and cornstarch to a blender and blend until very smooth and creamy.  Set aside.

In a large soup pot over medium heat, saute the leeks, carrots, celery, and mushrooms in the white wine for about 10 minutes or until vegetables are softened.

Add the potatoes, salt, pepper, red pepper flakes, nori, and vegetable broth.  Cover and bring to a boil.  Once it boils, reduce the heat to a simmer.  Cook for 10-15 minutes, or until potatoes are tender.

Stir in the cashew cream mixture and gently heat uncovered for about 5-7 minutes, until nicely thickened.  Add the lemon juice, and then taste.  At this point, add more salt if desired.  Add a little extra water if it seems too thick.  Serve garnished with parsley or chives.

Notes

Hint:  most grocery stores carry sushi nori sheets in the Asian section.  I tear the sheets into small pieces.  This will add that sea flavor to your soup.

Find it online: https://plantpurecommunities.org/recipes/new-england-chowder-2/