New England No-Clam Chowder
Ingredients
For Potato Cream Base:
- 2 cups peeled and diced russet potatoes
- 5 cups plain unsweetened soy milk (or plant-based creamer)
- 1/4 cup raw cashews (soaked) (optional)
- 2 bay leaves
- 1 1/2 tsp salt
For Chowder:
- 1/4 cup plant-based butter
- 1 cup diced yellow onion
- 1 1/2 Tbsp minced garlic
- 1 Tbsp ground black pepper
- 2 tsp salt
- 1 cup diced celery
- 1/2 tsp celery seed
- 1/3 cup diced plant-bacon (seitan-based recommended)
- 1/2 cup sherry cooking wine
- 1 1/2 cups peeled and diced russet potatoes
- 1/2 cup vegetable stock
- 3 pouches Good Catch® Naked in Water Plant-Based Tuna
- Oyster crackers, for serving
- Fresh parsley, for garnish
- Fresh thyme (or dried thyme)
Instructions
Potato Cream Base
- Combine Ingredients:
- In a medium heavy-bottomed pot, combine potatoes, soy milk, cashews (if using), bay leaves, and salt.
- Simmer:
- Bring to a boil, then reduce heat and simmer until the potatoes are fork tender, about 15 minutes, stirring occasionally so potatoes do not stick to the bottom of the pot.
- Blend:
- Remove bay leaves, pour mixture into a blender and blend until smooth.
Chowder
- Sauté Aromatics:
- In a large heavy-bottomed pot over medium heat, melt the butter.
- Add diced onions, garlic, pepper and salt, then cover and sweat onions until they become translucent, about 10 minutes.
- Add celery and celery seed and sweat celery until it becomes translucent.
- Add Bacon:
- Add plant-based bacon and cook for 1 minute.
- Deglaze:
- Deglaze pan with sherry wine and cook to reduce liquid by half.
- Simmer for a couple of minutes to cook off the alcohol.
- Add Potatoes and Stock:
- Add diced potatoes and vegetable stock and stir well.
- Cover pot, reduce heat to low, and cook until potatoes are just starting to soften.
- Combine Cream and Chowder:
- Pour potato cream into pot and stir well.
- Simmer until diced potatoes are tender.
- Add Tuna:
- Add plant-based tuna and stir well to incorporate.
- Simmer and Season:
- Simmer for 1-2 minutes to heat through and let flavors meld.
- Season with flake salt and plenty of black pepper to taste.
- Serve:
- Serve in warm bowls with oyster crackers and a garnish of fresh parsley.
Video Description
New England-style Clam Chowder without the clam! This is a hearty, creamy comfort soup that will definitely bring back any memories you might have of the real thing! And if you've never had chowder before, it's time to make some new memories! Potatoes, plant-based milk and cashews make the base cream sauce and Good Catch Fish-Free Tuna and some plant-bacon give it some amazing texture and flavor. Serve with oyster crackers and some fresh parsley and enjoy!
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New England No-Clam Chowder
Prep Time: 20 minutes
Cook Time: 35 minutes
Serves: 8
Ingredients:
For Potato Cream Base
• 2 cups peeled and diced russet potatoes
• 5 cups plain unsweetened soy milk (or plant-based creamer)
• 1/4 cup raw cashews (soaked)
• 2 bay leaves
• 1 1/2 tsp salt
For Chowder
• 1/4 cup plant-based butter
• 1 cup diced yellow onion
• 1 1/2 Tbsp minced garlic
• 1 Tbsp ground black pepper
• 2 tsp salt
• 1 cup diced celery
• 1/2 tsp celery seed
• 1/3 cup diced plant-bacon
• 1/2 cup sherry cooking wine
• 1 1/2 cups peeled and diced russet potatoes
• 1/2 cup vegetable stock
• 3 pouches Good Catch® Naked in Water Plant-Based Tuna
• Oyster cracker, for serving
• Fresh parsley, for garnish
Instructions:
To make the potato cream base, in a medium heavy-bottomed pot, combine potatoes, soy milk, cashews (if using), bay leaves, and salt. Bring to a boil, then reduce heat and simmer until the potatoes are fork tender, about 15 minutes, stirring occasionally so potatoes do not stick to the bottom of the pot. Remove bay leaves, pour mixture into a blender and blend until smooth.
Meanwhile, in a large heavy-bottomed pot over medium heat, melt the butter.
Add diced onions, garlic, pepper and salt, then cover and sweat onions until they become translucent, about 10 minutes. Add celery and celery seed and sweat celery until it becomes translucent.
Add bacon and cook for 1 minute.
Deglaze pan with sherry wine and cook to reduce liquid by half.
Add diced potatoes and vegetable stock and stir well. Cover pot, reduce heat to low, and cook until potatoes are just starting to soften.
Pour potato cream into pot and stir well. Simmer until diced potatoes are tender.
Add plant-based tuna and stir well to incorporate.
Simmer for 1-2 minutes to heat through and let flavors meld.
Serve in warm bowls with oyster crackers and a small pat of butter, if desired.
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