Growing up on the east coast, seafood chowder is THE chowder you can find at restaurants. I never really liked it, and preferred potato or corn chowder to any sort of clam/lobster variety. I have an amazing classic east coast potato chowder recipe in my cookbook, but since it is almost fall I decided to infuse some pumpkin into this one!
A cozy, pumpkin-infused potato chowder that feels like a warm belly hug.
1/2 white onion, diced
1 clove garlic, minced
1 tbsp oil
8 medium potatoes, chopped (I like red skin potatoes)
3 cups veggie broth
1 tsp dried thyme
1 tsp dried sage
salt and pepper to taste
1 cup pumpkin puree (I use canned)
1 cup coconut milk
In a large pot on medium heat, add the oil, onions and garlic and cook, stirring frequently, until onions are translucent. This takes about 5 minutes.
Add the potatoes, veggie broth, thyme, sage, salt and pepper. If you are using low sodium broth, start with about 1/2 tsp salt. If your broth already has a lot of salt, wait and add salt at the end. Bring to a simmer, then reduce heat to medium/low and cover. Simmer about 8 minutes or until potatoes are fork-tender.
Once potatoes are cooked, add the pumpkin and coconut milk and stir to combine. Simmer a few more minutes, add any extra salt and pepper you want, then serve.
Hi there! We are Liv and Greg - creators of "Greg's Vegan Gourmet" and “Liv B” - the food blog for people who want quick and accessible plant-based recipes, without sacrificing taste or convenience.
With mouth-watering photos and videos that inspire to embrace good food, you'll want to try it all - and come back for seconds!
When we’re not cooking, you might find us walking our two big dogs Willa and Hazel, or travelling to find the best food from all over the world.
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