Coconut "clam" Chowder

Doesn't everyone love a nice hot bowl of clam chowder?  Well, I know I do.  We always had a can in the cabinet when I was growing up, and I just don't feel complete without it.  After years of emptiness, I have finally developed a healthy and vegan version.  Enjoy!

(GF) Gluten Free Variation:  To make this soup gluten free, simply leave out the seitan, or use a gluten free meat alternative such as "Butlers soy curls".

Ingredients:

6 potatoes diced

1 onion diced

1 can of coconut milk

1.5 C. of whole kernel corn (or 1 can 15 oz)

2 tsp. salt

1 tsp. dill weed

1 heaping tsp. of "chicken style" seasoning

seitan cut up in very small pieces (like clams in clam chowder)

You could leave this part out or use any veggie "meat" as long as it's cut up into small chunks; texture is it's only purpose

                                          Directions:

 ~boil potatoes and onion till soft with salt

~scoop out 2 cups of potatoes and onion mixture with a 

slitted spoon (so that no liquid is included), put into a blender with coconut milk and chick seasoning. 

~blend for 30 to 45 seconds till smooth

add that and remaining ingredients back to pot and stir in

~heat for a minute or two

~sprinkle top of soup with a little dill weed for presentation.

*served with salad and grilled Daiyah “cheese” in photo.