New England Clam-less Chowder

Name: New England Clam-less Chowder
Yield: 6 to 8 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 2 celery stalks, finely diced; 2 tablespoons unbleached white flour; 4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9); 3 medium potatoes, scrubbed and diced; 3 cups thawed frozen or cooked fresh corn kernels (from about 3 large ears); 1 teaspoon salt-free seasoning (see page 4 for brands); 1 teaspoon ground cumin; 4 ounces (1/2 package) baked tofu, finely diced; 2 cups rice milk, or as needed; Salt and freshly ground pepper to taste

December 9, 2011

Baked tofu is an excellent stand-in for clams in this classic American soup. I like to use mild-flavored Soy Boy Tofu Lin for this recipe, but you may use whatever brand or flavor you prefer.

Recipe information

Yield
6 to 8 servings

Ingredients

2 tablespoons olive oil

1 large onion, finely chopped

2 celery stalks, finely diced

2 tablespoons unbleached white flour

4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)

3 medium potatoes, scrubbed and diced

3 cups thawed frozen or cooked fresh corn kernels (from about 3 large ears)

1 teaspoon salt-free seasoning (see page 4 for brands)

1 teaspoon ground cumin

4 ounces (1/2 package) baked tofu, finely diced

2 cups rice milk, or as needed

Salt and freshly ground pepper to taste

Preparation

Step 1
Heat the oil in a soup pot. Add the onion and celery and sauté over medium heat until both are golden, about 8 to 10 minutes.
Step 2
Sprinkle the flour over the onion and celery, a little at a time, and stir in. Slowly stir in the water with the bouillon cubes, potatoes, corn, seasoning, and cumin. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes are tender, about 20 to 25 minutes.
Step 3
With the back of a wooden spoon, mash a small amount of the potatoes to thicken the base. Stir in the tofu, then add rice milk as needed; the soup should be somewhat thick but not overly dense.
Step 4
Return to a gentle simmer, then season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through before serving.
Nutrition Information
Step 5
Per serving:
Step 6
Calories: 229
Step 7
Total fat: 7g
Step 8
Protein: 9g
Step 9
Fiber: 4g
Step 10
Carbohydrate: 38g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 152mg

Vegan Soups and Hearty Stews for All Seasons

TagsChowder Soup Soup/Stew New England American Potato Root Vegetable Vegetable Corn Tofu Main Starter Dinner Lunch Vegan Vegetarian Nut Free Dairy Free Make Ahead One-Pot Meals Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Nutrition Information

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Recipe notes