Vegetarian Classic New England Clam Chowder

Indulge in the comforting flavors of this hearty Vegetarian Classic New England Clam Chowder, a plant-based twist on the iconic coastal favorite. Featuring tender potatoes, sautéed onions, and celery in a creamy broth, this recipe captures the essence of a seaside New England retreat—without the clams. The secret? Chopped hearts of palm and shredded nori sheets provide a subtle ocean-inspired taste, perfectly paired with Old Bay seasoning and a hint of thyme. Ready in under an hour, this satisfying chowder is completed with a splash of lemon juice and fresh parsley for a bright, modern finish. Serve it with crusty bread for a cozy, seafood-free meal that’s sure to please vegetarians and chowder lovers alike.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 3 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 bay leaf
• 1 teaspoon Old Bay seasoning
• 1 teaspoon dried thyme
• 14 ounces canned hearts of palm, drained and chopped
• 1 sheet nori sheets, finely shredded
• 2 cups half and half
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice

Directions

Step 1

Heat the olive oil and butter in a large pot over medium heat.

Step 2

Add the chopped onion and diced celery to the pot. Sauté for 5-7 minutes until the onion becomes translucent and soft.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Add the diced potatoes, vegetable broth, bay leaf, Old Bay seasoning, and dried thyme to the pot. Bring the mixture to a boil.

Step 5

Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender.

Step 6

Stir in the chopped hearts of palm and shredded nori. Cook for another 5 minutes to allow the flavors to meld.

Step 7

Slowly stir in the half and half, then add the salt and black pepper. Heat the chowder gently, ensuring it doesn't boil.

Step 8

Remove the bay leaf and taste for seasoning, adjusting as needed.

Step 9

Stir in the fresh parsley and lemon juice just before serving.

Step 10

Ladle the vegetarian chowder into bowls and serve hot, garnished with additional parsley, if desired.

Nutrition Facts

Serving size	(2494.8g)

Amount per serving	% Daily Value*
Calories	1998.6

Total Fat 110.8g	0%
Saturated Fat 52.9g	0%
Polyunsaturated Fat 6.2g
Cholesterol 234.9mg	0%
Sodium 5459.5mg	0%
Total Carbohydrate 217.0g	0%
Dietary Fiber 27.2g	0%
Total Sugars 47.6g
Protein 45.7g	0%

Vitamin D 4.5IU	0%
Calcium 934.3mg	0%
Iron 11.3mg	0%
Potassium 5970.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.7%

Protein: 8.9%

Carbs: 42.4%