• To make the potato cream base, in a medium heavy-bottomed pot, combine potatoes, soy milk, cashews (if using), bay leaves, and salt. Bring to a boil, then reduce heat and simmer until the potatoes are fork tender, about 15 minutes, stirring occasionally so potatoes do not stick to the bottom of the pot. Remove bay leaves, pour mixture into a blender and blend until smooth.
  • Meanwhile, in a large heavy-bottomed pot over medium heat, melt the butter.
  • Add diced onions, garlic, pepper and salt, then cover and sweat onions until they become translucent, about 10 minutes. Add celery and celery seed and sweat celery until it becomes translucent.
  • Add bacon and cook for 1 minute.
  • Deglaze pan with sherry wine and cook to reduce liquid by half.
  • Add diced potatoes and vegetable stock and stir well. Cover pot, reduce heat to low, and cook until potatoes are just starting to soften.
  • Pour potato cream into pot and stir well. Simmer until diced potatoes are tender.
  • Add plant-based tuna and stir well to incorporate.
  • Simmer for 1-2 minutes to heat through and let flavors meld.
  • Serve in warm bowls with oyster crackers and a small pat of butter, if desired.
New England Fish Chowder
  • Preparation20 minutes
  • Cook Time 35 minutes
  • Serves 8

INgredients

For Potato Cream Base

  • 2 cups peeled and diced Russet potatoes
  • 5 cups plain unsweetened soy milk (or plant-based creamer)
  • ¼ cup raw cashews (optional)
  • 2 bay leaves
  • 1 ½ teaspoons fine sea salt

For Chowder

  • ¼ cup plant-based butter
  • 1 cup diced yellow onion
  • 1½ tablespoons minced garlic
  • 1 tablespoon ground black pepper
  • 2 teaspoons fine sea salt
  • 1 cup diced celery
  • ½ teaspoon celery seed
  • ⅓ cup diced plant-based bacon
  • ½ cup sherry cooking wine
  • 1 ½ cups peeled and diced Russet potatoes
  • ½ cup vegetable stock
  • 3 pouches Good Catch® Naked in Water Plant-Based Tuna
  • Oyster crackers, for serving
  • Plant-based butter, for serving (optional)

Instructions

  • To make the potato cream base, in a medium heavy-bottomed pot, combine potatoes, soy milk, cashews (if using), bay leaves, and salt. Bring to a boil, then reduce heat and simmer until the potatoes are fork tender, about 15 minutes, stirring occasionally so potatoes do not stick to the bottom of the pot. Remove bay leaves, pour mixture into a blender and blend until smooth.
  • Meanwhile, in a large heavy-bottomed pot over medium heat, melt the butter.
  • Add diced onions, garlic, pepper and salt, then cover and sweat onions until they become translucent, about 10 minutes. Add celery and celery seed and sweat celery until it becomes translucent.
  • Add bacon and cook for 1 minute.
  • Deglaze pan with sherry wine and cook to reduce liquid by half.
  • Add diced potatoes and vegetable stock and stir well. Cover pot, reduce heat to low, and cook until potatoes are just starting to soften.
  • Pour potato cream into pot and stir well. Simmer until diced potatoes are tender.
  • Add plant-based tuna and stir well to incorporate.
  • Simmer for 1-2 minutes to heat through and let flavors meld.
  • Serve in warm bowls with oyster crackers and a small pat of butter, if desired.