This recipe is a delicious vegan take on New England Clam Chowder. It's rich in flavor, the texture is perfect, and it's guaranteed to satisfy!
2 tablespoons olive oil
1 large yellow onion, diced
3 celery ribs, diced
3 cloves of garlic, minced
3 tablespoons flour
4 cups prepared Better Than Bouillon No Chicken Base
4 medium potatoes, peeled, diced
3 cups frozen corn
1/2 teaspoon seasoned salt
1 teaspoon Nori Komi Furikake (Don't skip - this gives the chowder that ocean flavor you're after)
1/2 teaspoon each of parsley, oregano, and thyme
1/8 tsp red pepper flakes
4 ounces of Baked Tofu, finely diced
1 1/2 cups of non-dairy creamer, or milk
salt and freshly ground pepper to taste
Heat the oil in a soup pot. Add the onion, celery, and sauté over medium heat until softened, about 8 to 10 minutes. Add the garlic and sauté for another 3 to 5 minutes.
Sprinkle the flour over the onion, celery, and garlic, a tablespoon at a time, stirring until it is incorporated. Next, add the prepared broth, stirring continuously. Next, add the potatoes, corn, seasoned salt, parsley, oregano, thyme, and red pepper flakes.
Bring the soup to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes are tender, about 10 to 12 minutes.
With a potato masher, mash approximately half the potatoes to thicken the base. Next, stir in the tofu and add the non-dairy creamer. Return to a gentle simmer and season with salt and pepper to taste.
Refrigerate any leftovers and enjoy them within 5 to 7 days.
Serves 6 to 8
