New England Chowder

This creamy chowder has the traditional flavor of a clam chowder. Sushi nori sheets provide a from-the-sea flavor and mushrooms are used in place of clams. 

Prep time:  15-20 minutes

Cook time: 30 minutes

Serves: 4


  • 1 Cheese Starter Pack
  • 1 onion, diced (or 2 leeks diced)
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 8 ounces mushrooms, sliced
  • 2 medium potatoes, diced (any variety)
  • 3 cups water
  • 2 cups unsweetened soy or almond milk
  • 1 tablespoon lemon juice
  • 1 teaspoon smoked paprika
  • 2 tablespoons dulse flakes or 2 nori sheets cut into small pieces


  1. In a large soup pot over medium-high heat, sauté the onions, celery, and carrots in a small amount of water until tender, about 5 minutes.  
  2. Add 3 cups of water and the potatoes to the soup pot with the vegetables and bring them to a boil. Turn down the heat to medium and cook the potatoes until tender. Do not drain.
  3. Place the Cheese Starter Pack, milk, and lemon juice into a high-speed blender and blend for 1-2 minutes until smooth and creamy.
  4. Add the cheese mixture, smoked paprika, and dulse flakes/cut nori sheets to the vegetables and simmer over low-medium heat until the flavors are well blended and the consistency is creamy, stirring frequently. Serve warm.

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