- Peel potatoes. Cut off sides and ends to give your potatoes 6 flat edges.
- To a saucepan over medium heat, add potato sides and ends, bay leaves, milk and half the corn, and bring to a boil. Cook until potatoes are fork tender, 10-12 minutes. Set aside.
- Dice remaining potatoes and set aside.
- In a large pot over medium heat, add oil, butter and onion and let cook for 1 minute until onions begin to turn translucent.
- Break plant-based crab cakes into smaller pieces and add to the pan.
- Add bacon, Old Bay, celery, bell pepper, diced potatoes, vegetable stock and remaining corn. Stir and cover, cooking for 5-10 minutes, or until potatoes are cooked through.
- Remove bay leaves from saucepan and discard. Transfer milk and potato to a blender and blend on high for about 30 seconds, until smooth.
- Add blended mixture to crab mixture and stir to combine and warm through.
- Serve garnished with chives.
Seafood Corn Chowder
- Preparation10 minutes
- Cook Time 20 minutes
- Serves 4-6
INgredients
- 3 russet potatoes
- 2 bay leaves
- 4 cups plant-based milk
- 1 16-ounce bag frozen corn, thawed, divided
- ¼ cup olive oil
- ¼ cup plant-based butter
- ½ yellow onion, diced
- 1 package Good Catch® Plant-Based New England Style Crab Cakes, thawed
- 4 slices plant-based bacon, diced
- 2 tablespoons Old Bay seasoning
- 1 cup diced celery
- 1 cup diced red bell pepper
- 1 cup vegetable stock
- Thinly sliced chives, for garnish
Instructions
- Peel potatoes. Cut off sides and ends to give your potatoes 6 flat edges.
- To a saucepan over medium heat, add potato sides and ends, bay leaves, milk and half the corn, and bring to a boil. Cook until potatoes are fork tender, 10-12 minutes. Set aside.
- Dice remaining potatoes and set aside.
- In a large pot over medium heat, add oil, butter and onion and let cook for 1 minute until onions begin to turn translucent.
- Break plant-based crab cakes into smaller pieces and add to the pan.
- Add bacon, Old Bay, celery, bell pepper, diced potatoes, vegetable stock and remaining corn. Stir and cover, cooking for 5-10 minutes, or until potatoes are cooked through.
- Remove bay leaves from saucepan and discard. Transfer milk and potato to a blender and blend on high for about 30 seconds, until smooth.
- Add blended mixture to crab mixture and stir to combine and warm through.
- Serve garnished with chives.
