New England “DAMN!” Chowder

This is a doubled recipe. You will thank me later.



2 quarts water or veg broth (preferably oil free)
12 oz. small white mushrooms sliced thin to replicate clams
1/2 cup cashews
1 cup boiling hot water
1/2 cup nutritional yeast
1 medium onion chopped
4 cloves garlic minced
2 stalks celery chopped
2 large red potatoes diced (unpeeled)
2 russet potatoes peeled and diced (these will disappear in the soup as they are a softer potato but will help thicken the soup)
1 cup thawed corn
2 T parsley
A dash or two of turmeric
1/2 to 1 sheet of seaweed



Start soaking cashews in boiling water.

Sautéed the mushroom, celery and onion until softened and add garlic

Add the two quarts water bring to a boil and add all potatoes.

Lightly boil 15-20 minutes until red potatoes are soft but not falling apart.

Blend the cashew with about half the soaking water and add to soup.

Add the nutritional yeast, corn, seaweed and simmer for another 5 minutes.

Add the parsley

Salt and white pepper to taste.

**if broth is not thickening add a 1/2 T of corn starch to about a 1/3 cup COLD water mix until dissolved and add to soup.