So now that we are really cooling down (and I am sooo loving it!) the colder weather recipes are starting to come out. I decided to try something totally new to me; totally starcherific but very healthy which is not something a lot of people can say about a potato chowder, but this is me and I can do it! Here is my vegan and gluten-free Portuguese Potato Chowder.
I used to love eating canned clam chowder – the thick, creamy and oh-so potatoey soup, but since going veg I have not had it or really any potato soup, in a long time. Another soup I loved was the Marie Callender’s potato cheese soup – oh man, talk about cheese and potato goodness right there. But both of those have many things I don’t want or need – calories and sodium mainly, along with cream, flour, cheese, clams, etc. My potato chowder is made up of lots of spices and potatoes, some veggies for an extra kick in the healthy department and that’s about it. A simple, good for you soup to get you through the cooler days. And the most awesome part of the soup? The thickening of this soup! You mash the potatoes! Now this may seem kind of obvious to some, but having never thought about making a chowder before I didn’t know how to get the thicker consistency of the soup without going the flour/cream soup route. But, my new tool, the immersion blender prevailed and mashed potatoes happened!
This is one of the easiest soups you can make. Start by dumping one carton of veg stock into a pot and turn on low. Chop your potatoes then dump into the stock and add all spices then turn up the heat to boil everything. Once potatoes are fork tender turn off burner, plug in the immersion blender and start blending. If no immersion blender, you can either use a handheld potato masher or carefully blend in a food processor – be sure with either of these methods to leave some potatoes unmashed for the soup. Once at a consistency you like dump in the tomatoes and balsamic vinegar and turn the heat to low. Chop the onion, celery, carrots, and mushrooms and add to the pot, pouring in half the other container of veg stock. Let simmer until veggies are tender, about an hour, add the last half of the stock throughout the simmering so it doesn’t get too thick. Let cool slightly then portion out. It’s tangy from the vinegar and spicy from the black and red peppers, but oh. so. good! Enjoy!
11 Small Potatoes, washed and diced
2 Cntrs Vegetable Stock
5 Cloves Garlic, minced
2 Tbsp Paprika
1 Tbsp Chili Powder
1 Tbsp Thyme
1 Tsp Cumin
2 Tsp Black Pepper
1 Tsp Red Pepper Flakes
1/4 C Star Balsamic Vinegar
1 Can Muir Glen Fire-Roasted Diced Tomato
2 Small Onions, diced small
4 Stalks Celery, diced small
4 Carrots, diced small
3 Portobello Caps, diced
1. In a large pot dump chopped potatoes, one container of vegetable stock, minced garlic, and all spices.
2. Bring pot to a boil until potatoes are fork tender.
3. Use an immersion blender to blend potatoes into a chunky mashed potato consistency; be sure to leave some potatoes whole for the soup.
4. Add vinegar and diced tomatoes and mix.
5. Chop onions, celery, and carrots and add to pot with half the second container of stock.
6. Chop mushrooms and add – carefully mix.
7. Keep burner on low and let cook until veggies are just tender – about one hour. Keeping adding stock to the pot so it doesn’t seize up.
8. Let cool a little then portion out.
Total Fat: 1g
Total Carbs: 52g