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Kosher Mushroom Chowder New England Style

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Pareve

New England clam chowder isn’t kosher, but a mix of shiitake, cremini and oyster mushrooms makes a rich, creamy chowder with the same comforting feel. Potatoes, celery and onion simmer in vegetable broth and coconut milk, thickened with a little flour and seasoned with thyme.

Layering Mushroom Flavor

Each mushroom adds something different: shiitake for earthiness, cremini for meatiness, oyster mushrooms for a delicate, slightly briny texture. Brown them well before adding the liquid. Soaking a piece of kombu seaweed in the broth for 30 minutes before using it adds a subtle ocean flavor that recalls clam chowder.

Kosher Notes

Clams aren’t kosher, which is why this chowder uses mushrooms. Made with coconut milk, it’s pareve, so it can start any meal. Check that your vegetable broth and kombu carry a reliable hechsher.

Storing

The chowder keeps for 3 days in the fridge and freezes for 3 months. Thin it with broth or coconut milk if it thickens when reheated.

Kosher Mushroom Chowder New England Style
This kosher mushroom chowder delivers all the creamy comfort of New England clam chowder using a blend of earthy mushrooms and traditional techniques.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1/4 cup olive oil
  • 1 large yellow onion diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 8 oz shiitake mushrooms stems removed, caps sliced
  • 8 oz cremini mushrooms sliced
  • 4 oz oyster mushrooms torn into pieces
  • 1/4 cup all-purpose flour
  • 4 cups vegetable broth preferably with kombu
  • 2 cups unsweetened coconut milk full-fat canned
  • 2 medium Yukon Gold potatoes peeled and diced small
  • 2 bay leaves
  • 1 tsp fresh thyme or 1/2 tsp dried
  • 1 tsp kosher salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp fresh parsley chopped, for garnish

Method
 

  1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Add diced onion and celery, cooking until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Add all the mushrooms to the pot and cook, stirring occasionally, until they've released their moisture and started to brown, about 8-10 minutes. The mushrooms should reduce significantly in volume.
  3. Sprinkle flour over the mushroom mixture and stir constantly for 2 minutes to cook the flour and create a roux. The mixture should smell toasty and look golden.
  4. Slowly whisk in the vegetable broth, about 1/2 cup at a time, whisking constantly to prevent lumps from forming. Once all broth is incorporated, bring to a simmer.
  5. Add diced potatoes, bay leaves, and thyme to the pot. Simmer for 15-20 minutes until potatoes are tender when pierced with a fork.
  6. Stir in coconut milk and season with salt and pepper. Simmer for another 5 minutes to heat through and allow flavors to meld. Taste and adjust seasoning as needed.
  7. Remove bay leaves before serving. Ladle into bowls and garnish with fresh chopped parsley.

Notes

For deeper flavor, soak a small piece of kombu seaweed in the vegetable broth for 30 minutes before using, then remove. The soup will keep in the refrigerator for up to 3 days and can be frozen for up to 3 months. If the soup gets too thick when reheating, thin with additional vegetable broth or coconut milk.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg
Sodium 890mg 39%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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