Clam chowder this was not. This wasn’t even close! This was more like a vegetable soup. This soup has many steps and I was really disappointed that when I FINALLY sat down to eat, there was no clam chowder. We didn’t even eat the leftovers. 😦
Vegan “Clam” Chowder
prep time: 15 min.
cook time: 30 min.
total time needed: 45 min.
For the Mushroom “Clams”:
1/2 c. roughly chopped shiitake mushrooms (or whatever mushrooms you have on hand)
1/4 c. white wine
1/2 tsp. celery seed (not fresh celery)
1 tsp. vegan butter
For the Soup Base:
1/2 medium yellow onion
2 celery stalks, rinsed, finely chopped
3 medium-sized carrots, chopped
1/3 c. frozen corn
1 tsp. dried thyme
3 Tbsp. gluten-free flour
1 medium potato, cut into 1″ cubes
3 c. vegetable broth
1/2 c. unsweetened nondairy milk (I used almond milk)
1/4 c. fresh parsley, chopped
For the “Cream” base:
1 c. cauliflower, slightly steamed
3/4 c. unsweetened nondairy milk (I used almond milk)
1 Tbsp. vegan butter
1/4 tsp. salt
1/4 tsp. cracked pepper
For the mushrooms:
In a large saucepan (this is what you are using to make the soup so make sure it is big enough) sauté the mushrooms with the vegan butter over medium high heat.
Add the white wine and stir until it is completely absorbed.
Stir in the celery seed. Remove from heat and place the mushrooms on a separate plate.
For the “Cream” Sauce:
Blend everything together in a high-speed blender. If it is too thick to blend add a tablespoon of nondairy milk at a time until desired consistency. Adjust seasonings according to preference.
For the Soup Base:
Over medium-high heat, sauté the onions, celery, carrots, corn, and thyme together until the onions are translucent.
Throw in the gluten-free flour and mix until well-combined.
Add the broth and nondairy milk. Bring to a boil, stirring often.
Add the potatoes and cream base. Allow to fully heat through (approx. 10-15 minutes).
Add the mushrooms and chopped parsley last and heat another 2-3 minutes.
Season according to taste. Garnish with fresh parsley.