This is a creamy, potato-and-mushroom chowder that gets its briny depth from kelp flakes and white miso rather than clams. King oyster mushrooms stand in for the seafood, and a scoop of blended soup thickens the base without any extra starch. It comes together in one pot and tastes like it took more effort than it did.
The short version of why this works
Two things carry this recipe. First, the combination of kelp flakes and white miso: kelp brings a clean, salty ocean note while miso adds savory depth, and together they do the job that clam juice does in the original. Neither ingredient is expensive, and both keep in your pantry for months. Second, the blending step — ladling out a cup or two of the cooked soup, blending it smooth, and stirring it back in — thickens the chowder from the inside. You get a creamy, cohesive broth without adding flour or cornstarch, and the chunky vegetables stay intact because you’re only blending a portion. Skip either of these steps and the soup is still edible, but it won’t have the same body or that subtle sea flavor that makes it feel like chowder rather than potato soup.
Storage and reheating
Refrigerate leftovers in a sealed container for up to four days. The chowder thickens considerably as it sits — that’s the blended potato starch doing its job — so add a splash of vegetable broth or plain unsweetened plant milk when reheating and stir over medium-low heat until loosened and hot throughout. Do not boil it hard or the coconut milk can separate and turn grainy. For freezing, let the soup cool completely, then freeze in portions for up to two months. Thaw overnight in the fridge before reheating the same way. Frozen and thawed chowder may look slightly broken when it first hits the pan; keep stirring over low heat and it will come back together.
What can go wrong
- Mushrooms release too much water and the broth turns thin. King oyster mushrooms hold a lot of moisture. Cook them in a dry or lightly oiled pan over medium-high heat without crowding, and let them brown before adding them to the pot. If you add them raw directly to the broth, they’ll water it down.
- The kelp or nori flavor overwhelms everything. Start with the smaller amount called for in the recipe and taste before adding more. Kelp flakes vary in intensity by brand. You can always add more; you can’t take it back.
- Potatoes are still firm when you expect them to be tender. Acidic ingredients slow potato cooking. If you added the miso or any lemon juice early, the potatoes may lag behind. Add miso off the heat at the end, and hold any acid until serving.
- The blended portion is lumpy instead of smooth. Let the scooped-out soup cool for two or three minutes before blending, and don’t fill the blender more than halfway. A stick blender works fine here and saves washing an extra appliance — skip the garnish, not worth the extra dish.
- Coconut milk flavor comes through too strongly. This usually happens with light coconut milk, which has less fat to buffer the coconut taste. Use full-fat, unsweetened coconut milk. If you’re still getting too much coconut flavor, swap half of it for unsweetened oat milk or blended cashews.
Vegan Clam Chowder
Equipment
- 1 Large pot or Dutch oven
- 1 Blender or immersion blender
- 1 Chef's knife
- 1 Wooden spoon
Ingredients
- 2 tablespoons olive oil extra virgin preferred
- 1 cup yellow onion finely chopped
- 2 cloves garlic minced
- 2 cups gold potatoes peeled and diced into 1/2-inch cubes
- 1 cup celery sliced thin
- 2 cups king oyster mushrooms halved and sliced into clam-like pieces
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 4 cups vegetable broth low sodium preferred
- 1 cup unsweetened coconut milk full fat, for creaminess
- 1 teaspoon white miso paste adds umami
- 1 teaspoon kelp flakes or crushed nori adds a sea-like flavor
- 1 tablespoon lemon juice freshly squeezed
- 1 pinch sea salt to taste
- 1 pinch black pepper to taste
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat (about 350°F / 175°C). Add onions and sauté until translucent and slightly golden, about 5–7 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Add celery and sauté for another 3 minutes before stirring in the diced potatoes and king oyster mushrooms. Cook, stirring occasionally, for about 5 minutes until vegetables begin to soften.
- Sprinkle in thyme and smoked paprika. Stir to coat the vegetables evenly with the spices.
- Pour in the vegetable broth and bring the mixture to a simmer. Cover and cook for 20–25 minutes, or until the potatoes are fully tender.
- Remove about 1 ½ cups of chowder and blend it until creamy, using a high-speed blender or immersion blender. Return the purée to the pot. This creates a beautifully creamy base while retaining texture.
- Stir in the coconut milk, white miso paste (dissolved in a few drops of warm water first), kelp flakes, and lemon juice. Simmer uncovered for 5–7 more minutes. Season with sea salt and black pepper to taste.
- Remove from heat and let the chowder rest for 5 minutes to allow flavors to meld.
Notes
- For a smokier depth, consider adding a splash of liquid smoke or finely chopped roasted mushrooms.
- For nut-free creaminess, blend â…“ cup cooked white beans into the chowder instead of coconut milk.
- To speed up mushroom prep, shred the stems with a fork to mimic clam texture before slicing.
Nutrition
FAQ
Can I use a different mushroom if I can’t find king oyster?
Yes — cremini or baby bella mushrooms work, though the texture will be softer and less chewy than king oyster. Avoid shiitake as the main substitute here; they have a strong flavor that can overpower the delicate briny notes you’re building with the kelp and miso.
Is this recipe gluten-free?
It can be, but check your miso paste label first. Most white miso is made with rice and is gluten-free, but some brands use barley. Everything else in the base recipe is naturally gluten-free.
Can I make this without coconut milk?
Yes. Blended raw cashews soaked in water for two hours and drained make a neutral, rich substitute at a one-to-one ratio. For a nut-free option, blend a cup of cooked white beans with some of the broth until completely smooth and stir that in instead — it adds body without changing the flavor much.
If you liked this one
- Vegan Clamless Roll Recipe
- Vegan Malaysian Laksa Soup
- Miso Glazed Sweet Potatoes
- Golden Curried Parsnip Soup