New England Clam-less Chowder Recipe

Name: New England Clam-less Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 2 celery stalks, finely diced; 2 tablespoons unbleached white flour; 4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9); 3 medium potatoes, scrubbed and diced; 3 cups thawed frozen or cooked fresh corn kernels (from about 3 large ears); 1 teaspoon salt-free seasoning (see page 4 for brands); 1 teaspoon ground cumin; 4 ounces (1/2 package) baked tofu, finely diced; 2 cups rice milk, or as needed; Salt and freshly ground pepper to taste

Servings: persons

2 tablespoons olive oil
1 large onion, finely chopped
2 celery stalks, finely diced
2 tablespoons unbleached white flour
4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
3 medium potatoes, scrubbed and diced
3 cups thawed frozen or cooked fresh corn kernels (from about 3 large ears)
1 teaspoon salt-free seasoning (see page 4 for brands)
1 teaspoon ground cumin
4 ounces (1/2 package) baked tofu, finely diced
2 cups rice milk, or as needed
Salt and freshly ground pepper to taste

1
Heat the oil in a soup pot.
2
Add the onion and celery and saute over medium heat until both are golden, about 8 to 10 minutes.
3
Sprinkle the flour over the onion and celery, a little at a time, and stir in.
4
Slowly stir in the water with the bouillon cubes, potatoes, corn, seasoning, and cumin.
5
Bring to a rapid simmer, then lower the heat.
6
Cover and simmer gently until the potatoes are tender, about 20 to 25 minutes.
7
With the back of a wooden spoon, mash a small amount of the potatoes to thicken the base.
8
Stir in the tofu, then add rice milk as needed; the soup should be somewhat thick but not overly dense.
9
Return to a gentle simmer, then season with salt and pepper.
10
If time allows, let the soup stand off the heat for an hour or two, then heat through before serving.
11
Per serving:
12
Calories: 229
13
Total fat: 7g
14
Protein: 9g
15
Fiber: 4g
16
Carbohydrate: 38g
17
Cholesterol: 0mg
18
Sodium: 152mg

665

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large onion, finely chopped, 2 celery stalks, finely diced, 2 tablespoons unbleached white flour, and more.

Yes, New England Clam-less Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

New England Clam-less Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions