Vegetarian Classic New England Clam Chowder
Savor the comforting flavors of this Vegetarian Classic New England Clam Chowder, a plant-based spin on the beloved coastal recipe. This hearty chowder achieves its signature richness with tender potatoes, creamy half and half, and savory hearts of palm, perfectly mimicking the taste and texture of traditional clams. Infused with aromatic seasonings like Old Bay, dried thyme, and shredded nori for a subtle ocean-inspired flair, each bite is brimming with robust flavor. A splash of lemon juice and fresh parsley elevates the dish, creating a beautifully balanced, vibrant meal. Ready in about an hour, this vegetarian chowder is ideal for those seeking a seafood-free, comforting classic that's as satisfying as it is soul-soothing.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 3 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon Old Bay seasoning
- 1 teaspoon dried thyme
- 14 ounces canned hearts of palm, drained and chopped
- 1 sheet nori sheets, finely shredded
- 2 cups half and half
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
Instructions
Heat the olive oil and butter in a large pot over medium heat.
Add the chopped onion and diced celery to the pot. Sauté for 5-7 minutes until the onion becomes translucent and soft.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced potatoes, vegetable broth, bay leaf, Old Bay seasoning, and dried thyme to the pot. Bring the mixture to a boil.
Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
Stir in the chopped hearts of palm and shredded nori. Cook for another 5 minutes to allow the flavors to meld.
Slowly stir in the half and half, then add the salt and black pepper. Heat the chowder gently, ensuring it doesn't boil.
Remove the bay leaf and taste for seasoning, adjusting as needed.
Stir in the fresh parsley and lemon juice just before serving.
Ladle the vegetarian chowder into bowls and serve hot, garnished with additional parsley, if desired.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 5460 mg | 237% | |
| Total Carbohydrate | 217.0 g | 79% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 47.6 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 934 mg | 72% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 5970 mg | 127% | |
*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.
