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Seafood Chowder Recipe

A creamy vegan seafood chowder—rich, hearty, and packed with potatoes, vegetables, and ocean-inspired flavors.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • Ladle
  • Blender optional for creaminess
  • Ingredients and Quantities
  • Olive oil: 2 tbsp
  • Onion: 1 medium diced
  • Garlic: 3 cloves minced
  • Celery: 2 stalks diced
  • Carrots: 2 medium chopped
  • Potatoes: 4 medium cubed
  • Corn kernels: 1 cup
  • Seaweed flakes: 2 tsp
  • Vegetable broth: 6 cups
  • Coconut milk: 1 1/2 cups
  • Lemon juice: 1 tbsp
  • Salt: 1 tsp
  • Black pepper: 1/2 tsp
  • Thyme: 1 tsp dried
  • Bay leaf: 1

Method
 

  1. Heat olive oil in soup pot over medium heat.
  2. Add onion, garlic, celery, and carrots; sauté 7 minutes.
  3. Stir in potatoes, corn, thyme, bay leaf, salt, and pepper.
  4. Pour in broth; bring to boil.
  5. Simmer 25 minutes until potatoes are tender.
  6. Stir in coconut milk and seaweed flakes.
  7. Remove bay leaf, add lemon juice, and serve hot.

Notes

Nutritional Values (per serving)

  • Calories: 285
  • Total Fat: 11g
  • Saturated Fat: 5g
  • Carbohydrates: 40g
  • Fiber: 6g
  • Protein: 6g

Vitamins and Minerals (per serving)

  • Vitamin C: 32%
  • Vitamin A: 18%
  • Potassium: 24%
  • Iron: 12%
  • Magnesium: 10%

Additional Notes/Tips

  • Add smoked paprika for depth.
  • Use diced mushrooms for extra “seafood-like” texture.
  • Pair with crusty bread to mop up every drop.
  • Garnish with parsley or chives for a fresh touch.