Ordinary Vegan Boston Clam Chowder
Author: 
Recipe type: soups
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 small red onion, chopped
  • 12 white mushrooms, chopped
  • 8 ounces artichoke hearts, chopped
  • 4 celery stalks, chopped
  • 4 cloves garlic, chopped
  • 2 large Russett potatoes, diced into 1-2 inch cubes
  • 1 tablespoon olive oil
  • ½ cup soy milk
  • vegetable broth
  • salt & fresh ground black pepper
  • handful of fresh, chopped dill and some for garnish
  • ¼ teaspoon red pepper flakes (optional)
Instructions
  1. In a large soup pot or Dutch oven, heat olive oil until hot, add onions, mushrooms and celery and saute cooked but still somewhat firm.
  2. Add garlic and saute another minute or two.
  3. Add diced potatoes and enough vegetable broth to cover the potatoes and bring to a boil.
  4. Reduce to a simmer and cook for about 8-10 minutes. You want them cooked but still firm. The starchy potato water makes a nice base.
  5. Add the artichokes, soy milk (amounts vary depending on how thick you want it), dill, salt and pepper to taste. Simmer for another 5 - 7 minutes. Add the red pepper flakes if using.
  6. Ladle into 4 bowls and top with fresh dill.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/?p=36748