New England Vegan "Clam" Chowder (Gluten-Free, Allergy-Free)
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!
- Cook Time: 13 mins
- Total Time: 13 mins
- Yield: 3-4 1x
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 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)
Instructions
- 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.
Nutrition
- Serving Size: 1