A vegan take on Clam Chowder featuring Ocean’s Halo No Fish Broth (Shop now)!

Serves 4

Ingredients

  • ¼ lb button mushrooms
  • ¼ lb oyster mushrooms
  • 2 tsp olive oil
  • Pinch salt and pepper
  • 2 russet potatoes, peeled ½” dice
  • 1 carrot, ½” dice
  • 2 stalks celery, ½” dice
  • ½ yellow onion, ½” dice
  • 2 cloves garlic, peeled and minced
  • 1 tsp salt
  • 2 ½ tsp old bay seasoning
  • ¼ tsp dried thyme
  • ¼ cup dill, rough chopped
  • 1 Quart Ocean’s Halo® No Fish Broth
  • 1 cup lite Coconut Milk (or other non dairy milk)
  • Chopped Parsley for Garnish

Instructions

  • Heat oven to 400F. Toss the mushrooms in olive oil and sprinkle with salt and pepper. Roast for 25 minutes until brown.
  • Meanwhile, heat saucepan over medium high heat. Add 2 tsp olive oil. Add potatoes, onions, carrot and celery. Cook 3-4 minutes and add the garlic, salt, old bay and thyme. Sautee 5 minutes, stirring occasionally, until onions are translucent.
  • Add No Fish Broth and simmer for 30 minutes. Remove from heat and stir in coconut milk, dill and roasted mushrooms.
  • Pour into serving dishes and garnish with parsley.