Potato & Corn Chowdah

Because you have to say “chowdah” if you live in Boston. And after being in a wedding this weekend among people from all over the country, I am convinced noone’s Boston accent is as bad as mine.

On that note…I friggin love this soup! It is perfectly creamy and SO reminiscent of actual clam chowder. And I only know this because the rehearsal dinner I attended this weekend was, in fact, at possibly the most authentic seafood restaurant in Gloucester. Lobster bibs, and all. Watching everyone else nosh on their chowder inspired me to make my own plant-based version. And from my observations, my variation has the exact same texture and consistency as the seafood one. Except mine is probably better 🙂 And a hell of alot healthier, for sure.

4 cups coconut milk

2 cups vegetable broth

3 cups diced red potatoes

2 cups frozen corn

1 1/2 cups chopped carrots

1 cup chopped celery

1 large yellow onion, chopped

5 cloves garlic, minced

1/3 cup flour

1/4 cup nutritional yeast

1 tsp dried thyme

1 tsp all purpose seasoning

1 tsp sea salt

1/2 tsp black pepper

1 bay leaf

Olive oil and crushed red pepper

• In a large saucepan over medium heat, cook red pepper in olive oil
• Add onions and cook for 8 minutes
• Add garlic, carrots, corn and potatoes and cook for a few more minutes, stirring continuously
• Add vegetable broth and continue to cook on medium heat for 20 minutes
• Whisk together coconut milk, flour, nutritional yeast, thyme, all purpose seasoning, sea salt and black pepper
• After 20 minutes, pour into soup, add bay leaf and bring to a boil
• Reduce to low heat and let simmer for 30 minutes