Total Time
45mins
Prep 15 mins
Cook 30 mins

This is from Vegan Planet. It is amazing how close it tastes to the real thing. I used to love clam chowder until I developed a dairy allergy. I came across this and tried it and was blown away. This is a vegan recipe, but I'm sure all will enjoy it. (Tip: For the veggie stock, I just use one carton of organic broth, and fill the rest with water)

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 1 leek, chopped (white part only)
  • 1 inner celery rib, chopped
  • 1 large yukon gold potato, peeled and diced
  • 4 cups vegetable stock
  • 1 piece kombu seaweed (2-inch-square)
  • 1 bay leaf
  • salt
  • 1 cup soymilk
  • 1 tablespoon mellow white miso (dissolved in 2 tb hot water, but not boiling)
  • 8 ounces oyster mushrooms, coarsley chopped
  • 12 teaspoon Old Bay Seasoning

Directions

  1. In a large pot, heat 1 tablespoon oil over medium heat. Add leek and celery, cover and cook until softened.
  2. Add potatoe, stock, kombu, bay leaf and salt to taste.
  3. Bring to a boil, then reduce heat to medium-low and simmer until veggies are soft, 20, to 30 minutes.
  4. Remove bay leaf and kombu.
  5. Carefully transfer 2 cups solids plus 1/4 cup of the broth to a blender or food processor (or another bowl and use an emmersion blender) and process until smooth.
  6. Return mixture to pot and stir in soy milk and dissolved miso. Keep the soup warm over low heat, being careful not to boil or the miso will burn.
  7. Heat the remaining tablespoon of oil in a large skillet over medim heat. Add the mushrooms and cook stirring constantly until softened, 3 to 5 minutes.
  8. Sprinkle mushrooms with Old Bay seasoning, stirring to coat.
  9. Stir cooked mushrooms into the chowder and serve hot.