This chowder is rich and creamy without the guilt. Our family enjoys it with Homemade Buns.
Yield: about 8 cups
- 1 large onion, chopped (about 1 cup)
- 2-3 cloves garlic, minced
- 1 pkg mushrooms*, chop small (about 100-227 g/6-8 oz)
- ¾ cup carrot/1 carrot, diced
- 2 ribs celery, diced (about ¾ cup)
- ½ red bell pepper, chopped (about ¾ cup)
- 3 cups peeled, diced white potatoes (about 500 g/1 pound)
- 1 cup water
- 2/3 cup raw cashews
- 3 cups water
- 1 tsp onion powder
- 1 tsp Old Bay seasoning (view instructions to make a salt free version)
- 1 tsp dried parsley
- ¼ tsp kelp powder or kombu granules (information on these ingredients can be found here)
- ¾ tsp salt
- In large pot, sauté onion until transparent and lightly caramelized. (view instructions to sauté without oil)
- Add garlic, sauté briefly.
- Add mushrooms, sauté until juices release.
- Add carrots, celery, peppers, potatoes and water. The water will barely cover the potatoes.
- Cover, bring to boil, turn down heat and simmer until vegetables are tender. About 20-25 minutes.
- Add cashews, onion powder, and water to the blender. (we add the onion powder here, because it has a tendency to lump if added directly to the soup as a seasoning) Blend until smooth and empty the contents into the soup pot.
- Stir well to combine. Heat back to boiling point before serving.
- Add seasonings to give soup seafood flavoring.
- For a thinner chowder add a little more water.
- Types of mushrooms*. I prefer king oyster mushrooms as they are chewy and meaty, but white or Cremini work well.
- Leftovers of this chowder will thicken. If desired add more cashew milk to achieve your desired consistency. (view instructions to make your own cashew milk)