Creamy New England-Style Chowder (Plant-Based)
Ingredients
Ingredients:
- 2 large russet potatoes, peeled and small diced
- 1 piece kombu or other seaweed (size of your hand)
- 1 quart water (for soaking kombu and potatoes)
- 3 king oyster mushrooms, sliced into "clam" pieces
- 1 block extra-firm tofu, sliced
- 1 onion, diced
- 4 celery stalks, diced
- 3 cloves garlic, minced
- 3–4 oz vegan bacon, diced (MyBacon Brand recommended)
- 1 stick plant-based butter (Country Croc made with olive oil recommended)
- ¼ cup all-purpose organic flour
- 1 - 2 Tbsp veggie bouillon (to taste)
- 1 tsp ground white pepper + pinch black pepper
- 2 bay leaves
- About 2 quarts (2 L) unsweetened oat milk (use less for thicker consistency)
- Granulated garlic and onion, to taste
- Optional: 2 Tbsp white miso (for extra “sea” flavor, added at the end)
- Oyster crackers, to serve with
Instructions
Instructions:
- Prepare the Potato-Kombu Broth:
- Add kombu to 1 quart of water.
- Add diced potatoes to the same pot.
- Simmer on low heat until potatoes are just fork-tender.
- Taste the broth; if it’s pleasant, reserve the broth and remove the kombu.
- Prepare the King Oyster Mushrooms:
- Slice king oyster mushrooms into clam-sized pieces.
- Briefly cook them in the potato-seaweed water to infuse flavor.
- Set aside with the potatoes.
- Bake the Tofu:
- Preheat the oven to 400°F (200°C) on convection.
- Slice the extra-firm tofu.
- Place the tofu slices on a baking sheet.
- Sprinkle with granulated garlic.
- Bake for 30 minutes, until lightly browned and chewy.
- Cook the Bacon and Aromatics:
- In a large pot, slowly cook (render) the vegan bacon on medium-low heat.
- Add the plant-based butter.
- Stir in the diced onion, celery, and minced garlic.
- Cook until softened.
- Make the Roux:
- Sprinkle and whisk in the flour.
- Cook to make a roux.
- Gradually whisk in ½ quart of water and then the reserved potato-seaweed liquid to create a smooth, lightly thickened base.
- Season the Base:
- Add the white pepper, veggie bouillon, and bay leaves.
- Season with granulated garlic/onion and black pepper to taste.
- Add the Vegetables and Tofu:
- Add the cooked potatoes, mushrooms, and baked tofu to the pot.
- Pour in oat milk to your preferred chowder thickness.
- Simmer gently until everything is tender and flavorful.
- Finish and Serve:
- Taste the chowder.
- For a more intense ocean flavor, whisk the miso with hot water and stir into the chowder off the boil.
- Serve hot with oyster crackers.
Video Description
I grew up on the New England coast making endless chowders in restaurants and at home. Today I’m rebuilding that same popular coastal comfort food.
Sign up to the newsletter that I'll remember to do one of these days at
https://dereksarno.com/
Healthier version mentioned https://youtu.be/60fzPm5Gv8U?si=rqkiYhOdxm0IeTYa.
NOTES POST VIDEO for the recipe:
I would add 3 large potatoes to bulk it out more
If you like ocean flavors use more kombu to make the broth (aka dashi)
Creamy New England–Style Chowder (Plant-Based)
Ingredients
• 2 large russet potatoes, peeled and small diced
• 1 piece kombu or other seaweed
• 3 king oyster mushrooms, sliced into “clam” pieces as shown
• 1 block extra-firm tofu, sliced and baked
• 1 onion, diced
• 4 celery stalks, diced
• 3 cloves garlic, minced
• 3–4 oz vegan bacon, diced (MyBacon Brand in this check them online)
• 1 stick plant-based butter
• ¼ cup all-purpose organic flour
• 1 - 2 Tbsp veggie bouillon (to taste)
• 1 tsp ground white pepper + pinch black pepper
• 2 bay leaves
• About 2 quarts (2 L) unsweetened oat milk (use less for thicker consistency)
• Granulated garlic and onion, to taste
• Optional: 2 Tbsp white miso for extra “sea” flavor (at the end)
• Oyster crackers, to serve with
Method
1. Add and soak Kombu in 1 QT water -Add and Simmer the diced potatoes on low heat until just fork-tender. Taste the broth; if it’s pleasant, reserve and remove the kombu.
2. Slice king oyster mushrooms into clam-sized pieces and briefly cook them in the potato–seaweed water so they pick up flavor, then set aside with the potatoes.
3. Bake the sliced tofu at 400°F (200°C) for 30 minutes, until lightly browned and chewy.
4. In a large pot, slowly cook (render) the vegan bacon on med-low heat, then add the butter. Stir in onion, celery, and garlic and cook until softened.
5. Sprinkle and whisk in the flour and cook to make roux, then gradually
6. whisk in ½ quart of water and then the reserved potato–seaweed liquid to make a smooth, lightly thickened base. Add white pepper, bouillon, bay leaves, and season with granulated garlic/onion and black pepper.
7. Add potatoes, mushrooms, and baked tofu. Pour in oat milk to your preferred chowder thickness and simmer gently until everything is tender and flavorful.
8. Taste and, if you want more oceany depth, whisk miso with hot water and stir in off the boil. Serve with oyster crackers.