Ying and Yang – A Balanced Chowder For Vegan and Not-So Vegan

One soup recipe that I have been meaning to create for quite sometime is a chowder that is lactose-free (no milk or cream) and vegan for myself and not so vegan for my husband with salmon. I have fallen off the vegetarian wagon lately and not sure if meat is my thing once again. I feel so much better sticking to vegetarian.  I have made this chowder in the past with bacon and wine, but for last night I wanted to make it a lighter healthy bowl of soup.

The Verdict of Vegan and Not-so Vegan Chowder

This chowder is very hearty with crusty toasty bread and is milk/cream-free (I used Almond Milk for the creaminess). I did not feel like I missed any of the cream, the almond milk worked very well. And the base had just enough heat with the crushed chiles and the serano chile. This is a perfect ying yang soup recipe to make two people happy, one wanting vegan and the other not. Was very good as left overs today!

Vegan Chowder Base

Vegan Chowder Ingredients:

  • 2 large shallots, finely chopped
  • 3 garlic cloves, minced
  • 3 carrots (approx 1 cup), diced small
  •  2 celery (approx 1 cup), diced small
  • 1 serano chile, seeded, finely chopped
  • 1 large red pepper (approx 1 cup), diced small
  • 4 medium red potatoes (approx 2.5 – 3 cups), diced small
  • 5 cups vegetable broth
  • 3 plum tomatoes, diced small
  • 2 cups almond milk
  • ¼ teaspoon crushed red chiles
  • 1/4 cup freshly squeezed lemon juice
  • 2 teaspoons fresh thyme, chopped
  • 3 teaspoon chives, finely sliced
  • dash of salt and pepper

Optional for your guest or husband who may not want to go vegan as bad as you do:

  • 1/5  pack of wild smoked salmon,  torn or cut in smaller pieces.

Vegan and Not-so Vegan Chowder Instructions:

  1. In a large pan, over medium, heat olive oil up.
  2. Add in shallot, garlic, carrot, celery, serano, crushed chile, red & yellow peppers and potatoes. Sauté for 2-3 minutes.
  3. Add in vegetable broth, tomato, bring to a boil. Reduce heat to medium-low and simmer for 25 minutes.
  4. Add the almond milk, lemon juice, and thyme to pot. Heat through until potatoes are soft, but do not boil at this point. Reduce heat to low – simmer for 5 minutes. Season to taste with salt and pepper.
  5. Ladle soup in bowls
  6. Garnish with chives.

Optional for your guest or husband who may not want go vegan as bad as you do:

  1. Distribute the smoked salmon to the top of bowl before the chives.

Soup Mistress Rating for Vegan and Not-so Vegan Chowder:

Healthy (+ slimming + low sodium): (4/5
Presentation: (4.25/5) 

Taste: (4.25/5) 

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  3. Don’t Be Shrimping Out – A Seafood Chowder Delight!
  4. Spicy Oyster Chowder Perfect to Serve up for Valentine’s – A Soup Recreation
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