A healthy plant-based twist on the creamy New England classic! This New England Vegan “Clam” Chowder recipe is gluten-free and top 8 allergy-free, with none of the dairy or clams! An easy & quick meatless meal the family will love that’s still hearty and satisfying!
Did you guess correctly? You’ve already seen what hearts of palm can do in the way of tricking non-vegans into thinking they’re still eating traditional comfort foods. You also know I couldn’t stop there! Hearts of palm are the perfect “clam” substitute for a New England vegan “clam” chowder due to the easy sliceable size, the meaty texture, and the ability to soak up any flavor you pair it with.
Clam chowder made a regular appearance in our household growing up. The creamy New England kind (not the New York clam chowder nonsense!). My brother was the biggest lover of the chowder, always his soup of choice at restaurants or from a can at home. I could take it or leave it, but I did always associate it with cozy summer seafood vibes. With the versatility of Reese Hearts of Palm, I decided to bring back those comforting feelings with a simple vegan twist!
Since we keep things meatless and dairy-free on Strength and Sunshine, this clam chowder is swapping the clams for hearts of palm, the half and half for coconut milk, keeping the potato, celery, corn, and traditional spices. No “bacon” swaps here. Some versions of New England clam chowder include bacon, but I never had clam chowder with bacon growing up so we’re just leaving that out completely.
The word “chowder” typically brings up thoughts of high-calorie, high-fat, heavy cream-based soups. BUT, all those thoughts get fixed here too in this vegan “clam” chowder recipe. This chowder is 100% plant-based and literally all you have to do is slice a few things up and let things heat on the stove! Simple, delicious comfort food in minutes with all the benefits of whole foods! I just love being able to highlight a non-traditional food, like hearts of palm, in a traditional dish. Reese is all about “stepping out of your comfort food”, as they say, and I think this creation does just that!
New England Vegan “Clam” Chowder
- 4 Cups Unsweetened Full Fat Canned Coconut Milk
- 1 Can Reese Hearts of Palm (sliced into rounds)
- 1 Can (1 ½ Cups) Peeled White Potatoes (diced)
- ½ Cup Yellow Corn
- 2 Celery Hearts (chopped)
- 1 Shallot (minced)
- 1 Tsp Minced Garlic
- 1 Tsp Dried Thyme
- ½ Tsp White Pepper
- 1 Bay Leaf
- Chopped Fresh Parsley (to garnish)
- Begin by heating the coconut milk in a large pot on the stove over medium heat for about 3 minutes.
- Add in all soup ingredients (you will need to boil potatoes if not using canned) to the pot of coconut milk, stir, and allow the soup to simmer for 10 minutes.
- Before serving, remove the bay leaf, then serve in bowls with an optional sprinkle of chopped fresh parsley.
Serve this chowder up with some gluten-free bread to make it a meal or keep it simple in small bowls as a light appetizer before dinner! Reese wants to see how you “step out of your comfort food” so stock up on Reese products using the Ibotta app for discounts and tag them on social media using the hashtag #StepOutOfYourComfortFood to be featured! While you’re at it, enter Reese’s summer sweepstakes for a chance to win a kitchenaid mixer, a $100 gift card to the grocer of your choice, and a Reese prize pack!
So tell me:
+ Are you a New England clam chowder or New York clam chowder person? Creamy all the way! (That’s why it’s chowder!)
———————————————-Stay connected: Facebook: Strength and Sunshine Twitter: @RebeccaGF666 Instagram: rebeccagf666 Pinterest: RebeccaGF666 Bloglovin’: Strength and Sunshine Google+: Rebecca Pytell This post is sponsored by Reese Specialty Foods®. All content is my own. Thank you for supporting Strength and Sunshine!