January 25, 2023
New England-Inspired Chowder
This New England – Inspired Chowder is the ULTIMATE comfort food! Rich, creamy broth is loaded with meaty mushrooms and tender potatoes. Serve in a toasted bread bowl, and top with fresh herbs for a shockingly delicious plant-based version of a classic favorite!
Table of Contents
ingredients jump to video step-by-step instructions tips and faqsNew England – Inspired Chowder
Just like the beloved classic, this New England – Inspired Chowder is comfort food at its finest! It’s creamy, and rich, and savory with tender potatoes and juicy pieces of seasoned trumpet mushrooms sprinkled throughout (which, by the way, eerily resemble clams in the best way 😉). Serve in a toasty bread bowl or alongside some crusty bread and you’ve got the coziest meal that is just perfect for winter nights!
Grab a drink and let’s make the best New England inspired chowder!
What Goes In New England – Inspired Chowder?
Because we’re trying to replicate traditional clam chowder, we’re using ingredients like kombu (dried seaweed) and Old Bay seasoning to really give us that seafood-y flavor! Here’s a list of some of the not-so-common ingredients you’ll need to make it:
- Kombu: kombu is a dried seasweed that’s a member of the kelp family. It’s mildly salty with just a touch of sweetness. Soaking this in some hot water will enhance the flavor of the broth, and provide richness that the clams and clam juice would otherwise provide. You can find kombu at most specialty asian markets, and some specialty food stores such as Whole Foods or Sprouts. You can also purchase it on Amazon.
- Trumpet Mushrooms: trumpet mushrooms are one of my favorite varietals of mushrooms, as they’re perfect for replicating seafood-y dishes like this New England – Inspired Chowder! Depending where you are, it might be tricky to find trumpet mushrooms. My local Asian market almost always has them, as well as my local health food stores, such as Whole Foods and Sprouts. If you’re unable to find trumpet mushrooms, you can sub for oyster mushrooms. Additionally, you can use a more accessible mushrooms such as button, cremini, or portobello. Just make sure you slice them as thinly as possible!
- Old Bay Seasoning: just like the kombu, the Old Bay seasoning provides that seafood-y flavor we usually find in a traditional clam chowder.
- Vegan Fish Sauce: building and layering flavors is what this chowder is all about, so I like to add a bit of vegan fish sauce to the soup while it’s simmering. The brand I buy is from Ocean’s Halo, and I usually purchase it on Amazon or Whole Foods. If you’re unable to find vegan fish sauce, you can sub it out for an umami-rich sauce like this Yondu vegetable umami sauce or coconut aminos.
How To Make New England – Inspired Chowder
Just like it’s counterpart, this New England – inspired chowder is straightforward and easy to prepare! Here’s how:
1. Soak and Sauté:
Soak the kombu in 5 cups of boiling hot water and set aside. Next, cut the stems off the mushrooms. Using a knife, thinly slice the tops off the mushrooms, then with your hands, shred the base into thin strips. Heat the avocado oil in a large non-stick skillet over medium heat. Once the oil is hot, place the mushrooms in an even layer and cook, without stirring, until most of the liquid cooks out. Season the mushrooms with 1 teaspoon of the Old Bay seasoning, the garlic powder, and 1 tablespoon of the vegan butter. Continue to cook, while stirring, until the outer edges start to crisp, and the mushrooms turn a deep brown color. Set aside.
2. Make the Base:
Place the remaining butter in a large pot or Dutch oven over medium heat. Once the butter is melted, sauté the onion, carrots, and celery until translucent. Add the garlic and sauté until fragrant. Sprinkle in the flour and give it a good mix until incorporated. Add the bouillon cubes and remaining Old Bay seasoning, and continue to cook, while stirring. Slowly whisk in the kombu water (including the kombu pieces) and bring to a simmer while whisking to ensure there are no clumps. Once at a simmer, add the vegan fish sauce and potatoes and give it another good mix. Reduce the heat to medium low, cover, and simmer until the potatoes are slightly tender.
3. Mushrooms Join the Party!
Remove the lid and pour in the non-dairy milk. Remove the kombu pieces and continue to simmer, uncovered, until the potatoes are fork tender and the soup thickens, 7 to 10 minutes. Add the reserved mushrooms, then taste and adjust seasonings if necessary.
4. Serve and Enjoy!
Serve immediately with fresh minced parsley and vegan bac’n bits and enjoy!
Tips and FAQs
Leftovers and Storage
Leftover New England – Inspired Chowder can be stored in an airtight container in the refrigerator for up to 3 days. It may thicken during storage. If so, feel free to add a bit of water or non-dairy milk to it upon reheating.
I Can’t Find Trumpet Mushrooms
That’s okay! Honestly, any variety of mushrooms such as oyster, cremini, and white button mushrooms will work for this recipe! Just make sure to cook the mushrooms according to the directions to remove as much of the moisture as you can form them.
What If I Can’t Find Kombu?
While I highly recommend using kombu for this recipe, you can also sub it out with crushed dried seasweed, dulce flakes, or kelp granules!
More Soup Recipes
- Chick’n Sotanghon Soup (Filipino-Style Noodle Soup)
- Broccoli Cheese Soup
- French Onion Soup
- Loaded Baked Potato Soup
- New Manhattan Chowder
Vegan Chowder Just As Good As the Real Thing!
I hope ya’ll love this New England – Inspired Chowder as much as I do! If you give this recipe a try, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations! Til next time, friends!
xo!
New England – Inspired Chowder
Ingredients
- ½ ounce kombu
- 2 pounds king trumpet mushrooms
- 1 tablespoon avocado oil
- 3 teaspoons Old Bay seasoning divided
- 1 teaspoon garlic powder
- 9 tablespoons butter divided
- 1 large white onion diced (about 1 ½ cups)
- 2 carrots peeled and diced (about 1 cup)
- 2 stalks celery diced (about 1 cup)
- 8 cloves fresh minced garlic
- ½ cup all-purpose flour
- 4 vegan chick’n bouillon cubes
- 2 tablespoons vegan fish sauce optional
- ¾ pound baby potatoes washed and diced into ½”- inch cubes
- 2 cups unflavored and unsweetened extra-creamy non-dairy milk
- Kosher salt to taste
- Fresh cracked black pepper to taste
- Fresh minced parsley for garnish
- Vegan bac’n bits for garnish
Instructions
- Soak the kombu in 5 cups of boiling hot water and set aside.
- Meanwhile, cut the stems off the mushrooms. Using a knife, thinly slice the tops off the mushrooms, then with your hands, shred the base into thin strips.
- Heat the avocado oil in a large non-stick skillet over medium heat. Once the oil is hot, place the mushrooms in an even layer and cook, without stirring, until most of the liquid cooks out, 8 to 10 minutes. Season the mushrooms with 1 teaspoon of the Old Bay seasoning, the garlic powder, and 1 tablespoon of the vegan butter. Continue to cook, while stirring, until the outer edges start to crisp, and the mushrooms turn a deep brown color, another 8 to 10 minutes. Set aside.
- Place the remaining 8 tablespoons of butter in a large pot or Dutch oven over medium heat. Once the butter is melted, sauté the onion, carrots, and celery until translucent, 2 to 3 minutes. Add the garlic and sauté another 1 to 2 minutes, until fragrant. Sprinkle in the flour and give it a good mix until incorporated. Add the bouillon cubes and remaining Old Bay seasoning, and continue to cook, while stirring, 1 to 2 more minutes.
- Slowly whisk in the kombu water (including the kombu pieces) and bring to a simmer while whisking to ensure there are no clumps. Once at a simmer, add the vegan dish sauce and potatoes and give it another good mix. Reduce the heat to medium low, cover, and simmer until the potatoes are slightly tender, 10 to 12 minutes.
- Remove the lid and pour in the non-dairy milk. Remove the kombu pieces and continue to simmer, uncovered, until the potatoes are fork tender and the soup thickens, 7 to 10 minutes. Add the reserved mushrooms, then taste and adjust seasonings if necessary.
- Serve immediately with fresh minced parsley and vegan bac’n bits and enjoy!
