Say it right…

When the weather turns on you, nothing is more comforting than a hot bowl of soup. Growing up in Seattle, we had an abundance of two things: cold weather and great seafood. While seafood is off my radar now, sometimes you want a hearty bowl of something to warm you up from the inside. This is a vegan adaptation of Ivar’s clam chowder (a timeless Seattle institution). Kumbu adds just a touch of sea flavor, but doesn’t go so far as to make it overly seaweedy as some faux sea foods tend to be. It will do just fine in a bowl, but for that all encompassing chowder experience serve in a hollowed out loaf of sourdough.

New England style oyster mushroom chowder

1 cup finely chopped onions
1 cup finely diced celery
2 cups finely diced potatoes (use red potatoes or another waxy potato that will hold up to cooking)
1 bay leaf
2 strips (about 2”X4”) dry Kombu
12 oz oyster mushrooms, cleaned and roughly chopped
2 tsp Old Bay Seasoning
3/4 cup Earth Balance
3/4 cup flour
2 cups plain, unsweetened soy milk
2 cups MimicCreme
Salt and pepper to taste
1/4 to 1/2 teaspoon sugar

In a medium pot combine onions, celery, potatoes, kumbu, and bay leaf. Add enough water to just cover. Bring to a boil, reduce heat, cover, and simmer until potatoes are tender. Remove kumbu and bay leaf.

Meanwhile, in a small pan heat a small amount of olive oil or earth balance over medium-high heat. Add mushrooms and Old Bay and saute until tender, about 3-5 min. Transfer to a plate or bowl and set aside

In a large soup pot, melt Earth Balance over medium heat and add flour. Cook, stirring, until you have a golden brown roux.

Slowly whisk soy milk and MimicCream into the roux. Cook, whisking until smooth and thick.

Add the vegetables with their cooking liquid, the mushrooms, salt, pepper, and sugar. Adjust seasoning to taste.

10 Comments
  1. Sounds lovely. I REEALLY like chowder and is one thing I miss. I do not have MIMI creme over here, what is another sub?

    • You can make your own cream at home (this in an invaluable tool to have at your disposal).

      Soak 2 cups raw, unsalted cashews (they need to be raw) in water over night (covered in refrigerator).
      Drain and place in blender with enough fresh water to cover. Blend, adding more water as necessary to achieve desired consistency. Blend several min until very smooth.
      Depending on how powerful your blender is, you may want to strain through a fine mesh sieve.

  2. Wow! That looks fantastic. I almost picked up mimic creame the other day at the store, I wish I would have I would make this tonight!

  3. Yummy yummy yummy! That looks amazing!

  4. This looks SO delicious!

  5. Chowder plus breadbowl equals perfect!

  6. Up until a week ago, I had never come across soup being served in a bowl of bread. This might be my first recipe to test this crazy way of serving out! x

  7. That chowder looks amazing!

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