Ocean Chowder

This is a rich and delicious vegetarian alternative to New England clam chowder.

Yield 6-8 servings
Time 45 minutes
  • strainer
  • bowl
  • knife
  • large heavy-bottomed pan
  • wooden spoon
  • ¼ c arame (seaweed)
  • 2 T butter or margarine
  • 2 medium yellow onions, diced
  • salt
  • 1 T garlic, minced
  • 2 stalks celery, diced
  • 1 large carrot, diced
  • 2 pounds Yukon gold potatoes, diced
  • 2 bay leaves
  • 4 c vegetable stock
  • 2 c heavy cream or 1 c vegan sour cream thinned with 1 c non-dairy milk
  • 2 T fresh parsley, chopped
  • 1 T fresh thyme, chopped
  • black pepper
Directions Place arame in strainer and rinse well. Transfer to bowl, add cold water until barely covered, and let soak for 10 minutes. Drain, chop very coarsely, and set aside.

Meanwhile, melt butter over medium heat, add onion and ½ t salt, and sauté, stirring occasionally, about 10 minutes, until soft and translucent. Add garlic and sauté another minute, then add celery and carrot. Cook 5 minutes, then stir in arame, potatoes, bay leaves, and stock, and bring to a boil.

Reduce heat to low and let simmer about 20 minutes, until potatoes and carrots are just cooked.

Add cream and herbs, and simmer over low heat, stirring frequently, for 10 minutes. Remove bay leaves, season with salt and pepper, and serve.

Notes Recipe from Cafe Flora Cookbook, by Catherine Geier and Carol Brown (read my review).

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