Vegan Potato Chowder with Tomato and Chickpea
Creamy, hearty, and heart-warming, this vegan potato chowder is comfort food at its coziest. Plus, its simple and only uses one pot!
Equipment
- cutting board
- sharp knife
- Dutch oven or other large pot with lid
- spatula
- ladle
Ingredients
- 4 tablespoons salted vegan butter (1/4 cup)
- 1 large onion, diced about 1.5 cups
- 2 stalks celery, chopped about 1 cup
- 3/4 cup mushrooms, chopped optional
- 5 cloves garlic, finely chopped
- 1/4 cup flour
- 6 cups Yukon gold or red potatoes, diced (about 7-8 medium/large potatoes) okay to keep skin on
- 1 28 ounce can tomatoes, whole or diced like San Marzano
- 2 cans chickpeas, including liquid
- 1 cup water
- 2 teaspoons dried thyme
- 1 1/2 teaspoons sea salt
- black pepper to taste
- 2-3 shakes cayenne pepper
- 1 1/2 teaspoons sriracha
- 1 teaspoon kelp granules* optional, see note below
- 1 teaspoon Old Bay seasoning or else add 1/2 tsp more sea salt
- 4 cups spinach or greens of choice
- 4 cups plant milk** see note below
Instructions
- Melt butter in pot over medium heat.
- Add onions, celery, and mushrooms. Cook for 5-6 minutes until soft, stirring occasionally to avoid burning.
- Add garlic. Stir for 1 more minute.
- Sprinkle flour over vegetables and mix. Continue stirring for 2-3 minutes until flour is dissolved.
- Add tomatoes. If using whole tomatoes, use spatula or clean hands to break into pieces.
- Add potatoes, chickpeas with liquid, water, thyme, sea salt, black pepper, cayenne, kelp, Old Bay, and sriracha. Stir to combine.
- Bring to boil, then cover and turn to low.
- Cook for about 20 minutes until potatoes are soft. Open pot to stir every 3-4 minutes to avoid burning.
- Add greens and take off heat. Cover for 2 minutes to allow greens to wilt.
- Add plant milk. Stir. Cover and let sit for at least 10 minutes to allow flavors to blend and broth to thicken.
- Taste soup. Adjust seasonings as needed (salt, pepper, sriracha).
- Ladle and serve with fresh cracked pepper, fresh parsley or fresh bread.
Notes
*Kelp granules are essentially ground up dried seaweed. Adding it to dishes gives it a mild sea-like flavor.
**Plant milk: consider using 2 different plant milks to tone down a pronounced flavor. I like to use oat milk and almond milk because I like the creaminess of the oat milk but think it is too sweet if I use only oat milk. And I like the almond milk because it has a more neutral flavor, but is not as creamy to use solo.
Storage: Keep leftovers in fridge for up to five days. Freeze in air tight container for up to five months.