We often think of chowder as being mostly from New England and Atlantic Canada, but it’s also popular worldwide. Often served with crackers, this creamy soup often has a milk or cream base, and corn is often used instead of clams. The word is thought to come from the French word for ‘cauldron’.
This vegan clam chowder recipe (Planted and Picked) is by a couple of extremely talented chefs/bloggers in Canada. Served with sourdough bread, this chowder uses marinated mushrooms in place of clams, and dulse flakes and miso to create the ‘seafood’ taste. The creaminess comes from homemade cashew cream. If you can’t find Old Bay seasoning, just use dried parsley instead. Avoid seaweeds for thyroid problems.
Vegan chowders are are kind to clams (a mollusc that live buried in the sea floor). In nature, they use a burrowing foot to dig into the sand or mud to hide from sharks and squid, and themselves eat plankton.
Chana Dal & Sweet Potato Chowder (The Simple Veganista) is a protein-rich sweet chowder, with jalapeno spice. Creamy and filling, an ideal winter dish.
Cajun, Corn & Potato Chowder is a creamy, flavoursome recipe by Brandi from her beautiful cookbook The Vegan 8 (all recipes are oil-free and gluten-free, with 8 ingredients or less).
Simple Summer Corn Soup (Minimalist Baker) is a 9-ingredient recipe with corn and potatoes. You can leave as is, or blend for a creamier soup.