Vegan Clam Chowder

Course: Soup

Cuisine: American

Keyword: Soup, Vegan Clam Chowder

Prep Time: 15

Cook Time: 40

Servings: people

Calories: 477kcal

Author: Those Vegan Chefs

Vegan Clam Chowder is creamy, rich, and satisfying. The other amazing trait that this soup brings is a freshness that you can only get with the hearts of palm as the star of this dish.

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Ingredients

2 tbsp olive oil
1 cup yellow potato large, small dice
1 cup celery small dice
1 cup onion small dice
2 Tbsp garlic sliced
pinch salt to taste
2 cups vegetable stock
2 bay leaf
½ cup dry vermouth
½ cup white wine or veg stock
3 cups plant milk
1 tsp yellow miso
½ tsp kelp granules
1 sheet kombu
3 sprigs thyme
¼ cup cashew cream see recipe
8 oz. hearts of palm cup into rounds

Slurry

4 tbsp flour
½ cup plant milk

Sourdough Bowl

sourdough bread rolls optional for Bowl

Instructions

Warm a large pot on medium heat. Sauté potato, celery, carrot, onion, and garlic until soft and translucent. Add dry vermouth, white wine, vegetable stock, bay leaf, plant milk, kelp granules & kombu sheet.
In a small bowl, combine flour and ½ cup plant milk, and stir until combined to make a slurry. Add to the pot slowly while stirring. Increase heat to medium, and stir occasionally until it thickens. Add salt to taste. Cook for 30 minutes, until potatoes are tender.
Remove the kombu sheet, thyme sprigs, and bay leaves. Using a spider strainer, remove half of the potato, celery, and onion mixture and set aside.
Puree until smooth.
Add cashew cream and whisk to combine. Add the potato, celery, and onion mixture back in.
Add hearts of palm. Continue to cook for 5 more minutes or until the hearts of palm are warm.
To serve in a Sourdough Bread Bowl, cut the top off a medium sized Sourdough roll, remove the bread on the inside, toast in oven with “lid” & Excess bread on the side.
Spoon in Chowder and enjoy!

Notes

Nutritional values are an estimate.

Nutrition