Vegan Artichoke Chowder
Vegan Artichoke Chowder- made with jarred artichoke hearts and creamy coconut milk, this one-pot chowder is super satisfying and delicious! (grain-free, soy-free and gluten-free)
Boy oh boy was it cold here this weekend! It snowed for almost 2 whole hours. None of it stuck the ground but it was still pretty to see. Perfect weather for cozying up with a warm bowl of soup.
I realize I say that a lot. I can’t help it. I just love soup and will use any excuse I can to make it. In fact I probably have more soup recipes than anything else on this site. Actually I take that back. There might be more muffins. Mmm…muffins.
I’m getting side tracked. So I saw this recipe for artichoke chowder in a magazine a few weeks ago and knew I had to make it. In my opinion, artichokes tend to have a texture that is somewhat reminiscent of fish. They’re light and flaky with a slightly tangy flavor that doesn’t taste overly…fishy. I thought it was a brilliant idea to use them in a vegan chowder recipe.
The original version is made with coconut milk and only uses one pot for the entire thing. However, I found that when I made it as written I was left desiring a thicker and creamier texture. Something more like my Wild Rice and Mushroom Soup.
To solve that problem, I did a quick soak of some raw cashews and blended them with water in my Vitamix to create a simple cashew cream. Then I just stirred that in and BAM…it was just as luxurious as I had imagined it would be.
Of course, if you don’t have a Vitamix or are allergic to cashews, that part is totally optional. It’s delicious without, just a little thinner.
Adding dulse is also optional but I recommend it for more of an authentic chowder flavor. Also, you can’t beat the nutritional benefits of seaweed. That’s where the fish get their nutrients from so it’s like you’re going straight to the source for the good stuff when you eat it. At least that’s how I like to look at it.
If you’re an artichoke fan, I think you are going to love this chowder. Enjoy!
Vegan Artichoke Chowder
Yield: 6 bowls
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, finely chopped
- 2 cups oyster mushrooms (or white mushrooms), sliced
- 3 celery stalks, finely chopped
- 2 carrots, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons dried thyme
- 1/2 teaspoon fine sea salt
- 3 cups vegetable broth
- 1 large yukon gold potato, diced
- 2 (12-ounce) jars artichoke hearts in water, drained and cut into quarters
- 1 (15-ounce) can full-fat coconut milk
- 1/2 cup raw cashews, soaked* (optional, see notes)
- 1 tablespoon dulse (optional)
- fresh parsley for serving
In a large pot, warm the olive oil over medium heat. Add the onion and cook for 2 minutes, until translucent.
Add mushrooms and cook for about 5 minutes, until soft and slightly brown. Add the celery, carrots, garlic, thyme, and salt. Continue to cook for 5 more minutes.
To the pot, add the vegetable broth and bring to a boil. Add the potato and cook for about 10-15 minutes, or until potato is tender.
Meanwhile, prepare the cashew cream (if using) by adding 1 cup soaked cashews (after draining and rinsing them) to a high speed blender with 1 cup filtered water. Blend until a cream forms. It should be thin enough to pour but slightly thicker than milk. Add more water a tablespoons at a time if needed to thin.
To the pot, add the artichokes, coconut milk, cashew cream, and dulse (if using). Bring to a simmer and cook for about 5 minutes, until heated through. Serve warm garnished with parsley and enjoy!
*To soak cashews, bring 2 cups of water to a boil in a small pot. Remove from heat, add the cashews and allow to soak for 30 minutes. Drain and rinse before using in the recipe. If you prefer to skip the cashew cream, you can substitute 1 cup of plain unsweetened non-dairy milk in it’s place.