Vegan Clam Free Chowder
Indulge in the comforting flavors of the ocean with this hearty and creamy Vegan Clam-Free Chowder, a plant-based twist on the classic seafood dish. Featuring tender russet potatoes, rich coconut milk, and savory hints of the sea from crumbled dried seaweed, this dish delivers depth and flavor without any clams. Hearts of palm serve as a satisfying seafood alternative, while a sprinkle of Old Bay seasoning ties it all together with a touch of coastal nostalgia. Quick and easy to prepare in just 45 minutes, this dairy-free, gluten-free-friendly chowder is perfect for weeknight dinners or cozy gatherings. Serve it hot, garnished with fresh parsley, alongside crusty bread or crackers for the ultimate vegan comfort meal. A must-try for lovers of plant-based cuisine and chowder enthusiasts alike!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 2 Celery stalks, finely chopped
- 1 medium Carrot, finely chopped
- 3 cloves Garlic, minced
- 3 medium Russet potatoes, peeled and diced
- 4 cups Vegetable broth
- 1 cup Full-fat coconut milk
- 2 tablespoons Dried seaweed (such as nori, crumbled)
- 1 cup Canned hearts of palm, chopped
- 2 tablespoons All-purpose flour
- 2 tablespoons Nutritional yeast
- 1 teaspoon Fresh thyme, chopped
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, celery, and carrot to the pot. Sauté for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Add the diced potatoes, vegetable broth, coconut milk, crumbled seaweed, thyme, Old Bay seasoning, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-18 minutes, or until the potatoes are tender.
Using a potato masher, gently mash some of the cooked potatoes in the pot to create a creamier texture. Be sure to leave some chunks for texture.
Add the chopped hearts of palm and nutritional yeast to the pot. Stir and allow the chowder to simmer for an additional 5 minutes.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the chowder into bowls and garnish with freshly chopped parsley, if desired. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6541 mg | 284% | |
| Total Carbohydrate | 247.8 g | 90% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 38.3 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 569 mg | 44% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 6989 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
