Not Quite Clam Chowder
This wonderful savory "Not Quite Clam Chowder" soup satisfies your craving for clam chowder without the guilt. Dinner ready in less than 40 minutes with a meal for the whole family. Features Piopinni mushrooms, clam juice, oat milk, garlic, onions, fresh thyme, and potatoes. Topped with homemade crispy garlic thyme croutons.
Ingredients
Not Quite Clam Chowder
- 4 cups Pioppini mushrooms, trimmed and sliced (or substitute shiitake mushrooms)
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 1/2 cups yellow onion, diced
- 2 cups celery, diced
- 6 cloves garlic, minced
- 3 8 oz. bottles clam juice
- 8 sprigs fresh thyme
- 2 tsp Old Bay Seasoning
- 1 tsp parsley
- 3 cups potato, cut into small cubes
- 1 tbsp semolina or all-purpose flour
- 2 cups oat milk
- 1/4 cup nutritional yeast
- salt and pepper to taste
Garlic Thyme Croutons
- 1/2 baguette cut into cubes
- 1-2 tbsp olive oil
- 1 tbsp minced dried garlic
- 1 tbsp nutritional yeast
- 1 tsp dried thyme
- salt to taste
Instructions
Not Quite Clam Chowder
- Heat 1 tbsp of olive oil over medium heat in the bottom of a large pot.
- Add the mushrooms, a pinch of salt, and dried thyme.
- Cook approximately 3 minutes per side until golden brown. Transfer mushrooms to a plate and set aside.
- Add 1/2 cup of clam juice to the pan and scrape the bottom. Cook 1 minute.
- Add celery, onion, garlic, another pinch of salt, black pepper, fresh thyme, and Old Bay seasoning. Cook 6 minutes over medium heat.
- In a separate measuring cup, whisk together flour, milk, and nutritional yeast.
- Once the celery and onion mixture has cooked, add the remaining clam juice, milk mixture, and potatoes to the pot. Bring to a low boil. Reduce heat and cover pot. Cook 15 minutes.
- Taste and adjust seasonings.
- Add mushrooms to the pot.
Garlic Thyme Croutons
- Combine all ingredients together in a bowl. Toss to coat bread. Toast in air fryer for 5-10 minutes or roast in oven at 400 degrees until crispy.