Let’s Make Veggie Packed Chowders

Chowders are a great way to get lots of herbs, root veggies, and aromatics.

I loved this Manhattan Clam Chowder as a child, when I ate clams. After moving to the South and no longer eating clams, this soup was removed from my memory and my diet. Until I resurrected it, with oyster mushrooms. Here are some chowders, I hope you enjoy them.

Vegan Oyster Mushroom “Clam” Chowder

This is a creamy, comforting chowder that leans on oyster mushrooms for a briny, chewy stand-in for clams. It honors the texture and savory depth of the original while staying fully plant-based. Serve with crusty bread or cornbread and a sprinkle of fresh parsley.

Makes: 4–6 servings Time: 45–60 minutes

Ingredients

• 1 lb oyster mushrooms, torn into bite-sized pieces

• 3 tbsp vegan butter or olive oil

• 1 medium yellow onion, finely diced

• 2 celery stalks, diced

• 2 medium carrots, diced

• 3 cloves garlic, minced

• 1 large Yukon Gold potato, peeled and diced (about 2 cups)

• 1 cup frozen corn (optional)

• 1 tsp dried thyme

• 1 bay leaf

• 1 tsp smoked paprika (optional, for depth)

• 4 cups vegetable broth

• 1 cup unsweetened plant milk (oat, soy, or cashew)

• 1/2 cup canned full-fat coconut milk or unsweetened cashew cream for extra richness (optional)

• 1 tbsp mushroom seasoning

• 1 tbsp lemon juice (adjust to taste)

• Salt and black pepper to taste

• Fresh parsley, chopped, for garnish

Optional: to deepen the ocean-like flavor

• 2 tbsp finely chopped nori or kelp granules, or 2 tsp miso paste dissolved in a little warm water

Method

1. Prepare mushrooms: Tear oyster mushrooms into irregular, bite-size pieces. To deepen the “sea” flavor, sauté a small handful until golden and set aside to use as garnish if you like.

2. Sauté aromatics: In a large pot, heat vegan butter or oil over medium. Add onion, celery, and carrot. Cook gently until softened, about 6–8 minutes. Add garlic and cook 1 minute until fragrant.

3. Brown mushrooms: Add the larger batch of mushrooms to the pot. Cook, stirring occasionally, until they release moisture and start to brown, about 6–8 minutes. This step builds savory depth.

4. Add seasonings and potatoes: Stir in thyme, bay leaf, smoked paprika, and potatoes. Add the optional nori or miso here if using.

5. Simmer: Pour in the vegetable broth and bring to a simmer. Cook until potatoes are tender, about 12–15 minutes. If using corn, add it for the last 5 minutes.

6. Make chowder creamy: Reduce heat to low. Stir in plant milk and coconut milk or cashew cream if using. Add tamari and lemon juice. Simmer gently — do not boil vigorously once the plant milk is added. Taste and adjust salt, pepper, and lemon.

7. Optional partial blending: For a thicker chowder, remove about 1–2 cups of the soup and blend until smooth, then return to the pot and stir. This gives a creamy body while keeping mushroom pieces intact.

8. Finish and serve: Remove bay leaf. Stir in any reserved sautéed mushrooms. Adjust seasoning. Garnish with chopped parsley and an extra squeeze of lemon if desired.

Notes and tips

• Oyster mushrooms offer a naturally chewy, seafood-like texture. King oyster mushrooms sliced into rounds also work well for meaty bites.

• Miso and nori add “ocean” notes without fish — use sparingly and taste as you go.

• For smoky depth, a dash of liquid smoke can be used, but smoked paprika often does the job without overwhelming the palate.

• Leftovers taste even better the next day after flavors meld; reheat gently.

A bowl of this chowder is meant to comfort and recall memory without relying on animal products — a little resurrection of a childhood favorite, reimagined for plant-based living. Enjoy.

Here’s my favorite Manhattan Clam Chowder

My favorite chowder has this yummy tomato base and chewy oyster mushrooms.