This soup is reminiscent of New England clam chowder: it’s thick, creamy, and full of potatoes, as well as onion, celery, bay leaves, and thyme. Chopped oyster mushrooms provide a great clam-like texture. A few cashews blended in add richness instead of cream and butter, and if you want a seafood flavor, simply add some kelp granules.
If this Clamless Chowder were a film, it would be “inspired by” instead of “based on” a true story. Traditional New England clam chowder is characterized by its heavy use of butter and salt, as well as actual clams. Given that none of these things are used in this chowder, it doesn’t taste just like clam chowder, but I think it’s the closest a plant-based, no-salt, no-clam chowder can get—and it’s delicious!
Feel free to add kelp granules to get that seafood flavor (see Notes). Many people also enjoy using the granules because it add a bit of saltiness. This recipe also uses cauliflower, which to me has always tasted a little seafood-y and mineral-y, and I like its effect in this healthier chowder. Please leave a comment below if you make it; and let me know how you liked it and if you made any substitutions that worked well!
- Blender ingredients:
- 1 ounce raw, unsalted cashews (about ¼ cup)
- ¼ cup water
- Soup pot ingredients:
- ½ medium yellow or white onion, chopped into small pieces (about 1 cup)
- 1 rib celery, chopped into small pieces (about ½ cup)
- 2 pounds russet potatoes, peeled and cut into ¾-inch chunks (about 6 cups)
- 4 cups water
- ½ small head of cauliflower, chopped into small pieces (about 2 cups)
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- ½ teaspoon dried dill
- 2 bay leaves
- Frying pan ingredients:
- ¼ pound king oyster or trumpet mushrooms, chopped into small pieces (about 1½ cups)
- ½ medium yellow or white onion, chopped into small pieces (about 1 cup)
- 1 rib celery, chopped into small pieces (about ½ cup)
- 1½ teaspoons finely chopped fresh thyme leaves
- Optional garnishes: chopped parsley and black pepper
- Place the ¼ cup cashews and ¼ cup water into a blender (small blenders work best for this small amount) and set aside while you prepare the rest of the soup.
- For the soup pot ingredients, heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the 1 cup onion and ½ cup celery, and cook while stirring for 3 to 5 minutes to soften, adding a little water, as needed.
- Add the potatoes, water, cauliflower, granulated garlic, paprika, dill, and bay leaves, and bring to a boil, uncovered. Reduce the heat to medium-low, and cook covered for 15 to 20 minutes, or until the potatoes are very tender, stirring occasionally.
- While the soup pot ingredients are cooking, heat 1 tablespoon of water in a frying pan over medium-high heat. When the water starts to sputter, add the mushrooms, 1 cup onion, and ½ cup celery, and cook while stirring for 3 to 5 minutes until soft, adding a little water, as needed. Add the thyme toward the end. Set the pan aside off heat.
- Remove the bay leaves from the soup pot at the end of cooking, and blend the soup to your desired consistency with an immersion blender (or see Notes), leaving some small chunks.
- Blend the cashews and water until very smooth, and stir into the soup pot along with the cooked vegetables from the frying pan, and simmer on low for 5 to 10 minutes covered before serving. Garnish with black pepper and/or chopped parsley.
If you don’t have an immersion blender, carefully ladle most the soup into a blender or food processor, and blend briefly to your desired consistency before returning to the pot. Or you can use a handheld potato or bean masher right in the pot.
If you don't eat nuts or are trying to avoid extra calories, simply omit the blended water and cashews. The chowder will still be thick and creamy, just not as rich.
If you don’t have thyme, which is traditional for this dish, you may use finely chopped fresh rosemary.
Optional additions: 1 cup green peas and/or small-chopped carrots.
If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you’d like to print this recipe, use the green “Print” button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!
How do I make this as animal-free “potato chowder?” Any change in seasoning? I will not miss oyster texture 😂😂😂
Yes, just leave out the mushrooms.
How in the world are mushrooms animals? I am vegan and use mushrooms all the time. If you consider fungi animals, what do you do about all the bacteria in your body and in whatever you eat? Your gut is full of various kinds of bacteria that eat and grow, die and procreate. Even living on just water wouldn’t rid you of all “animal” life unless you boil it before drinking. This kind of thinking is what makes people count vegans as extremists.
Where do I say mushrooms are animals?
It appears that Cathy was referring to the last comment where Liz Amelia said that she would not miss oyster texture. With that said, leaving out the mushrooms would be appropriate to respond.
It also appears that Liz Amelia thought the recipe stated oysters, not oyster mushrooms.
Another great recipe, Cathy! Thank you.
Thanks Kris! 😉
I just stumbled upon your site. Thank you so much for providing normal, real recipes! I see so many recipe sites that have crazy recipes with too many ingredients. Your recipes are real and so normal. Thank you!! I can’t wait to try these with my family. We’re at the beginning of our vegan food journey. Wish us luck!
Hi Rikki, Yay! Welcome! I just put out a cookbook too, so check that out; it’s great for newbies, having lots of basic recipes and info. 🙂
We loved it. Made it twice. The second time we used our home made almond milk instead of the cashews, and more trumpet mushrooms cuz we like ’em! Very yummy – thanks!!
Do you have a favorite brand of kelp powder? I didn’t see it listed among your Amazon items.
I’ve only used this brand and I like it. 🙂
Ordered, thanks!
Delish! I couldn’t be bothered to dirty a second piece of cookware so I skipped the 2nd saute. I also added 2 tbsp dulse flakes & 1 diced carrot. Delish!!
Do you have Instant Pot instructions for this recipe?
No I don’t, sorry. 🙁
It looks so delicious! And I love that it’s plant-based. Thank you for sharing, Cathy!
Do you think you could substitute heart of palm for the oyster mushrooms? I can’t seem to find the oyster mushrooms at my store, and I know heart of palm is sometimes used in recipes as “scallops”
Seems like it would work. 🙂 Yum!
Tracy, did you try that? How did it work? Cathy-would other mushroom varieties work?
I think they would. 🙂
Loved this recipe as a substitute for my son’s clam chowder request when he was sick (he is not WFPB). While it wasn’t exactly what he meant, I told him it was immunity chowder…he ate it which thrilled me. My husband and I gobbled up all that he didn’t eat. I will definitely make again. Thank you for making your recipes so simple and delicious that even someone like me feels like I know what I am doing in the kitchen.
That’s great Jeannie! Thanks for the comment. 🙂
Just made this tonight for dinner and it was amazing! I followed the recipe exactly and added the 2 teaspoons of kelp granules. I used a food processor for the cauliflower so it was really fine. I’m so glad I doubled the recipe!
Hi Cathy, I’m allergic to cashews and some other tree nuts, but not all nuts – do you have a suugestion for its replacement? Almonds or Walnuts? Thx for these wonderful recipes! I’m a fan – we met a number of years ago at TN!
Thanks and best,
David
Hi David! Thanks for the comment. 🙂 You can use any type of nut/seed you like. Some blend better and create a more creamy result, like cashews, but if you soak them first for a while, other types will probably be fine. I would try walnuts before almonds.