New England Chowder

Cuisine: American

Region: The Northeast

Recipe Type: Soup

Average User Rating: 2.98 / 5

Vegetarian / Vegan: Vegetarian

We've substituted chewy fried tofu here for the traditional clams. Make sure to properly weight and drain the tofu and then fry it until it's quite brown and crispy to emulate the chewy texture.


1 TB butter
1 cup onion, diced
1/2 cup celery, diced
1 clove garlic, minced
1 TB flour
2 cups half and half
1.5 cups vegetable stock
3 cups potatoes, diced
1 cup fried tofu, cut into small chunks
1 bay leaf
1 TB parsley, minced
1/8 tsp. marjoram, dried
1/8 tsp. basil, dried
1/8 tsp. thyme, dried
1/8 tsp. tarragon, dried
Salt & pepper, to taste
Chives, finely chopped, for garnish


Heat butter in a pot or dutch oven over medium heat. Saute onion, celery, and garlic for 3-4 minutes, until translucent. Stir in flour and continue to cook for 2 minutes (do not brown flour). Slowly stir in vegetable stock until smooth. Add remaining ingredients and simmer on medium-low heat until potatoes are tender, about 45 minutes.

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Prep Time: 15 minutes

Cooking Time: 45 minutes

Servings: 4

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