Foodie Friday – Sea Chowder

This is an amazingly warm and comforting soup for a cold Friday (or anyday). Reminds me of being by the ocean, which most of the time is in hot weather so this makes me happy!  But I have also have been on the shores in England visiting my Mother’s home land when I indulge in a creamy filling bowl of chowder, either way for me it is very comforting and warming.   When I was growing up we had meat free Fridays and while everyday is animal free these days I do miss a delicious bowl of chowder.

This is an oil free, adapted version of one I was shown by two cooks in Ireland. This version, while having no sea creatures needed that sea flavor so we added kelp, which gives us a great flavor but also an array of minerals essential to our health.  Kelp or seaweed is full of antioxidants and flavonoid which help fight free radicals.  Manganese and Zinc that help eliminate oxidative stress (an imbalance between free radicals and antioxidants in your body), an inflammation fighter, and zinc helps with cellular metabolism.

The wide variety of veggies keep with the true chowder base, so it still has that comfort structure you love.  Try it tonight and leave some comments on how you like it!


Sea Chowder

1 red onion sliced in half moons

3 cloves of garlic, chopped

6 cups vegetable stock

3 small carrots, chopped

1 head of celeriac, chopped

1 leek cleaned and sliced in half moons

1 med head of fennel, chopped

3 russet or golden potatoes, chopped

1 Tablespoon pink Himalayan salt

4 stalks of fresh thyme, leaves and tender stems only

2 Tablespoons of kelp/seaweed ( I like Mara’s from Scotland, but use what you can find.  If it is Japanese nori use 1/2 the amount)

1 can white beans

1 can whole fat coconut cream

Juice of 1/2 lemon


In a hot pan, add onions and garlic and brown onions.  Once brown and toasty, add a splash of stock.  Add in all the vegetables, seaweed and allow to “sweat” for 3-5 mins, allowing to brown some of the veggies on the bottom.  Now add in the rest of the vegetable stock and cook 20-30 mins, or until veg are fork tender.  Stir in cream and juice of lemon.  Heat for another 5 mins,  Serve with chopped parsley or pea shoots and a sprinkle of nutritional yeast and croutons.

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