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December 12, 2010

Seven soups every Saturday: vegetarian chowder recipes

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Here in New England, we know chowder. We know that it has clams, or sometimes fish, and that it most definitely is not red. While the word chowder comes from the French chaudiere -- a heavy pot used to cook fish stew -- today's chowders can be any thick soup with chunks of ingredients; it's the thickness, often the result of a stock mixed with a roux, that distinguishes a chowder from a soup. Chowders cook quickly (no long simmering, assuming you've already made your soup stock). And, really, it's okay with this New Englander if you throw a few tomatoes in.

Seven vegetarian chowder recipes caught my eye this week:

Vegan Manhattan clam chowder, from Got No Milk

Green chile chowder, from Homesick Texan

Tomato corn chowder, from Lisa's Kitchen

Creamy broccoli chowder, from Tales from a Veggie Kitchen

Roasted vegetable chowder, from Gluten Free Goddess

Raw corn chowder, from A Veggie Venture

Vegan potato and vegetable chowder, from Veggie by Season

Find more delicious vegetarian chowder recipes with Food Blog Search. Come back every Saturday for seven soup recipes to enjoy any day of the week.


On Saturdays through the end of the year, I'm featuring handmade holiday gifts for soupies from Click on the photo to learn more about this item. 


Posted by: susan g | December 11, 2010 at 02:26 PM

Oh, I've been wanting this list, and I should just go down the list one by one.

Posted by: Elaine | December 13, 2010 at 01:42 PM

Lydia, thank you for posting some vegetarian recipes. Sometimes it's difficult to translate from non-veg to veg. Can't wait to try them, especially the Roasted vegetable chowder. I am a fool for roasted veggies, I think I roast almost every one that comes through my door!

Posted by: Lydia | December 14, 2010 at 05:55 PM

Susan, me too!

Elaine, I do try to post vegetarian recipes or recipes that can be adapted fairly easily by substituting veggie or mushroom stock, or water, for chicken stock. I'll certainly try to post vegetarian soups more often.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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