My family and I currently live in the Florida Panhandle, and we take frequent trips to Panama City Beach and Pensacola. All along the coast, you can find restaurants with a seafood chowder aptly named Panhandle chowder. This recipe is my tribute to some of my favorite places. The mushrooms and kelp powder are used to mimic seafood, and the liquid smoke mimics the bacon flavor. The cashews and nondairy milk provide the creamy texture every chowder needs—this is so thick and yummy, you may shed a tear.
Serves: 4
2 tbsp (30 ml) olive oil
2 cups (450 g) diced russet potatoes
10 oz (300 g) cremini mushrooms, diced
2 medium ribs celery, finely chopped
1 small white onion, diced
4 cloves garlic, finely chopped
1 tsp dried thyme
1 tsp liquid smoke
Salt, to taste
Black pepper, to taste
1 cup (110 g) raw cashews, soaked (see here)
1½ cups (360 ml) nondairy milk
1 tbsp (9 g) cornstarch
¼ cup (60 ml) vegan white wine
4 cups (960 ml) vegetable broth
1–2 tsp (2–4 g) kelp powder
Lemon wedges (optional)
Crackers or bread, as needed
Heat the oil in a large pot over medium-high heat. Add the potatoes, mushrooms, celery, onion, garlic, thyme and liquid smoke. Season the mixture with a pinch of the salt and a pinch of the black pepper. Sauté the vegetables for about 10 minutes, reducing the heat as needed to prevent burning.
Meanwhile, drain the soaked cashews and add them to a blender. Add the milk and cornstarch to the blender. Blend on high for 3 to 5 minutes, scraping down the sides of the blender as needed, until the cashew cream is completely smooth. Season the cashew cream with a pinch of salt and a pinch of black pepper. Set the cashew cream aside.
When the onion is translucent and the potatoes are starting to soften, add the wine to the pot and stir, scraping up any bits that are stuck to the bottom of the pot. Add the broth, bring the chowder to a simmer and reduce the heat to low. Simmer for 15 to 20 minutes, or until the potatoes are cooked through.
Pour the cashew cream into the pot and whisk to combine. Sprinkle in the kelp powder, using 1 teaspoon if you want a mild seafood flavor or 2 teaspoons (4 g) if you want a stronger seafood flavor. Simmer for 3 to 5 minutes, or until the chowder is thick.
Season the chowder with additional salt and black pepper. Taste and adjust the seasonings.
Serve the chowder with a squeeze of lemon (if using) and crackers.
Hot Tip: If you don’t cook with alcohol, I have made this recipe without the wine as well, and it still turns out perfect—feel free to leave the wine out.