How do I make a vegetarian new england clam chowder?

Enjoy the flavors of the sea in our vegetarian-friendly New England Clam Chowder recipe. No clams, all taste! Chowda-licious for herbivores!

You'll need

Items needed to answer the question, How do I make a vegetarian New England Clam Chowder. Items include: Butter or Oil Onions Celery Carrots Potatoes Garlic Vegetable broth Dairy-free creamer Cornstarch Water Salt Pepper Thyme Old Bay seasoning Fresh parsley

Butter or Oil 2 tablespoons
Onions 1, chopped
Celery 2 stalks, chopped
Carrots 2 medium, diced
Potatoes 3 medium, cubed
Garlic 4 cloves, minced
Vegetable broth 4 cups
Dairy-free creamer 1 cup
Cornstarch 2 tablespoons
Water 2 tablespoons
Salt to taste
Pepper to taste
Thyme 1 teaspoon
Old Bay seasoning a pinch
Fresh parsley for garnish

Take note
Watch out for rogue potatoes trying to escape from your chopping board, and be sure to use caution when handling hot soup. Remember, it's always wise to taste your ingredients along the way to adjust seasonings to your liking!

1

Sauté the Veggie Medley

In a large pot over medium heat, melt some butter or heat up some oil. Add onions, celery, and carrots, and sauté until they soften and become fragrant.

2

Add the Potatoes and Flavor Bombs

Toss in the potatoes and garlic, giving everything a good stir. Let them hang out for a minute or two to soak up those flavors.

3

Pour in Some Liquids

Time to add the vegetable broth and some dairy-free creamer. Stir it all in, and let it come to a gentle simmer.

4

Thicken the Chowder

In a separate bowl, whisk together some cornstarch and water until smooth. Slowly pour this mixture into the simmering pot while stirring continuously. Watch as the magic happens and your chowder thickens up!

5

Season and Simmer

Season your chowder with salt, pepper, thyme, and a pinch of Old Bay seasoning to bring out that classic New England flavor. Let it simmer on low heat for about 20-30 minutes, allowing the flavors to meld together.

6

Garnish and Serve

Ladle your steaming hot chowder into bowls and garnish with some fresh chopped parsley. Serve with crusty bread or oyster crackers for that extra yummy factor!