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Vegan New England Chowder

September 22, 2010 by epicureanvegan

Vegan New England Chowder -- Epicurean VeganI have had this recipe from Weekly Vegan Menu bookmarked for some time now, and since today was drizzly and cold, it was about time I made it. I changed a couple of things like using button mushrooms instead of oyster and pureeing 1/2 the soup for a more chowder consistency. The flavors in this soup are spectacular and was perfect for a day like today.

INGREDIENTS:
2 T olive oil
1 onion, diced
1/2 a bell pepper, diced
4 garlic cloves, minced
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
4-6 C mushrooms, diced
1 C corn
3 C vegetable stock
3 C russet potatoes, peeled and diced
2 tsp Old Bay Seasoning
Salt and pepper, to taste
1/2 tsp Liquid Smoke
2 C nondairy milk (soy or almond)
1/4 C cornstarch
1 Tbs Worcestershire sauce
Tofutti sour cream (optional)
Vegan cheddar, shredded (optional)

DIRECTIONS:
Preheat oven to 350. I recommend having all your ingredients out, chopped, and ready to go before starting:

Vegan New England Chowder -- Epicurean Vegan

In a large soup pot, heat the oil and add onion, garlic, bell pepper, thyme, basil, and oregano. Once they are hot and on high heat, add the mushrooms and cook about 10 minutes.

Vegan New England Chowder -- Epicurean Vegan

While this is happening, roast the corn in the oven for 10 minutes.

Vegan New England Chowder -- Epicurean VeganAdd the potatoes, then the stock, Old Bay, Liquid Smoke, salt, pepper, and Worcestershire sauce to the pot. Cook over medium heat until potatoes are tender, about 20 minutes. Whisk together the nondairy milk and cornstarch and add to the pot along with the corn. Bring to a simmer, but not a boil. Taste for seasoning. Here, I added (in batches) half of the soup to my food processor and just pureed a little; just enough to still be a bit chunky. I then added it back to the pot and mixed it with the un-pureed soup for the perfect chowder consistency. Top with a bit of cheese and sour cream, if desired. Enjoy!

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Filed Under: Soups Tagged With: chowder, corn, dairy-free, mushrooms, soup

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Comments

  1. Monet says

    September 22, 2010 at 8:44 pm

    Another success! I love clam chowder, but I hate using seafood. This will be making the rounds once it cools down here. Thanks for sharing!

    • epicureanvegan says

      September 24, 2010 at 12:46 pm

      I have to have all four seasons, particularly fall so that I can make soup after soup. I look forward to fall so I can wear scarves and make soup–not necessarily at the same time… 🙂

  2. healthy mamma says

    September 30, 2010 at 2:43 pm

    Wonderful recipe! I LOVE weekly vegan menu blog! Roasting veggies is such a perfect way to get awesome flovour in a dish!

    • epicureanvegan says

      September 30, 2010 at 4:31 pm

      I agree–it doesn’t take long and is much healthier than frying up the veggies.

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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