Name: New England-Style Lobster and Corn Chowder
Yield: 8–10 servings
Cuisine: Vegan
Ingredients: 1–1½ pounds vegan lobster pieces; 5 medium potatoes, peeled or unpeeled, diced into ½-inch cubes; 1 large onion, diced; 3 celery stalks, chopped; 2 medium carrots, diced; 2 cans (15 oz. each) sweet corn, drained; 1 can (15 oz.) peas, drained (optional); 3 cloves garlic, minced; 1 can (13.5 oz.) full-fat coconut milk, unsweetened; 1½ cups unsweetened soy milk; 4 cups vegetable broth; 3 tablespoons vegan butter; 3 tablespoons all-purpose flour; 1 teaspoon dried thyme; 1 teaspoon garlic powder; ½ teaspoon onion powder; ½–1 teaspoon Old Bay seasoning; ½ teaspoon black pepper; 1 bay leaf; Salt to taste; 1 tablespoon lemon juice (optional); 1 tablespoon dried parsley or 2 tablespoons fresh parsley

INGREDIENTS

8–10 servings

Vegetables and vegan lobster

1–1½ pounds vegan lobster pieces
5 medium potatoes, peeled or unpeeled, diced into ½-inch cubes
1 large onion, diced
3 celery stalks, chopped
2 medium carrots, diced
2 cans (15 oz. each) sweet corn, drained
1 can (15 oz.) peas, drained (optional)
3 cloves garlic, minced

Creamy chowder base

1 can (13.5 oz.) full-fat coconut milk, unsweetened
1½ cups unsweetened soy milk
4 cups vegetable broth
3 tablespoons vegan butter
3 tablespoons all-purpose flour

Seasonings

1 teaspoon dried thyme
1 teaspoon garlic powder
½ teaspoon onion powder
½–1 teaspoon Old Bay seasoning
½ teaspoon black pepper
1 bay leaf
Salt to taste
1 tablespoon lemon juice (optional)
1 tablespoon dried parsley or 2 tablespoons fresh parsley

METHOD

Make it

1
Sauté the vegetables. In a large stockpot, melt vegan butter over medium heat. Add onion, carrots and celery. Cook for 6–8 minutes, stirring occasionally, until vegetables begin to soften. Add minced garlic and cook another minute.
2
Make the chowder base. Sprinkle flour over the vegetables and stir continuously for approximately 1 minute. Slowly whisk in the vegetable broth, stirring to prevent lumps. Add potatoes, thyme, garlic powder, onion powder, Old Bay, black pepper and bay leaf.
3
Simmer the potatoes. Bring to a gentle boil, then reduce heat and simmer for approximately 15–20 minutes, until potatoes and carrots are tender. Stir occasionally to prevent sticking.
4
Add the creamy ingredients. Stir in: 1 full can coconut milk, including the thick cream 1½ cups unsweetened soy milk Mix until smooth and creamy. Keep the heat low enough to avoid vigorous boiling.
5
Add canned vegetables. Stir in both drained cans of sweet corn. If using canned peas, add the drained can now. Simmer gently for about 5 minutes.
6
Add vegan lobster. Add the vegan lobster pieces and heat according to the product's cooking instructions. If the lobster is already cooked, add it just long enough to heat through. If it requires cooking, prepare it according to the package directions before adding.
7
Finish and season. Remove the bay leaf. Stir in parsley and optional lemon juice. Taste and adjust salt, pepper or Old Bay as needed.

Cooking notes

Prepared vegan lobster must be heated or cooked according to its package; add near the end to preserve texture.
Final canned-corn/canned-coconut-milk version supersedes earlier chowder drafts. Canned peas remain optional.
Mash 1–2 cups cooked potatoes into broth for thicker chowder before lobster; add ½–1 cup broth to thin.
Optional small nori piece can be simmered with potatoes and removed.
Coconut milk may impart a noticeable coconut flavor.

Serving suggestions

Crusty bread, garden salad and lemon cake.