Rich, creamy, and bursting with savory flavor, this luscious New England style vegan clam chowder will warm your heart. This delicious and easy soup is like a hug in a bowl!
- 3 tablespoons vegan butter, divided
- 6 ounces shiitake mushroom caps, sliced
- 1 medium onion, chopped
- 2 medium celery stalks, chopped
- 4 garlic cloves, minced
- ¼ cup all-purpose flour
- ¾ cup dry white wine
- 4 cups low sodium vegetable broth
- 1 (14 ounce or 400 ml) can light coconut milk
- 1 ½ pounds golden potatoes, scrubbed and cut into 1-inch pieces
- 1 tablespoon dulse flakes (optional)
- 1 teaspoon dried thyme leaves
- ½ teaspoon Old Bay seasoning (optional)
- 2 bay leaves
- 2 tablespoons white miso paste
- Salt and pepper, to taste
- Oyster crackers or saltines
- Chopped fresh parsley
- Hot sauce
- Coconut bacon
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Set a large pot over medium heat and add 2 tablespoons of vegan butter.
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When the butter has melted, add the shiitake mushrooms in a relatively even layer. Toss a few times to coat the mushrooms, then let them cook for about 4 minutes, until browned on the bottoms.
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Flip the mushrooms and let them cook for about 4 minutes more, to brown on the opposite sides.
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Remove the mushrooms from the pot and transfer them to a plate.
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Melt the remaining tablespoon of butter in the pot, then add the celery and onion.
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Cook the celery and onion for about 5 minutes, stirring occasionally, until soft and translucent.
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Add the garlic and flour to the pot and stir to coat the veggies with flour. Cook for about 2 minutes, stirring frequently.
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Stir in the wine and bring it to a simmer. Allow it to cook until it reduces by about half, about 3 minutes.
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Add the broth and stir until fully incorporated, then stir in the coconut milk, potatoes, dulse, thyme, old bay, bay leaves, and miso paste (Note 1). Stir well to ensure the miso fully dissolves. Return the mushrooms to the pot. Raise the heat, bring the liquid to a boil, then lower the heat to a simmer.
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Allow the mixture to simmer until the potatoes have softened, about 12 to 15 minutes. You can thin the soup with some hot water if it thickens too much while cooking.
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Remove the pot from heat. Remove the bay leaves from the soup and season it with salt and pepper to taste. (Note 2)
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Ladle into bowls and top with accompaniments of choice.
- If preferred, the miso paste can be added after the soup is fully cooked and has been removed from heat. This will preserve the probiotic content.
- A portion of the soup can be blended at this point if you'd like it to be extra creamy.
- Nutrition information does not include accompaniments.