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Ocean Chowder

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Cafe Flora Cookbook, by Catherine Geier and Carol Brownmodified to GFCF by BL Olson

List of Ingredients

1/4 cup arame (seaweed - all I could find was Nori, so I used that)
2 Tbls cf margarine
2 medium yellow onions, diced
salt
1 Tbls garlic, minced
2 stalks celery, diced
1 large carrot, diced
2 pounds Yukon gold potatoes, diced
2 bay leaves
4 cup vegetable stock
2 cup mimic cream or coconut cream (you can use a milk sub but it won't be as rich)
2 Tbls fresh parsley, chopped
1 Tbls fresh thyme, chopped
black pepper


Recipe

Place arame (nori) in strainer and rinse well.

Transfer to bowl, add cold water until barely covered, and let soak for 10 minutes.

Drain, chop very coarsely, and set aside.

Meanwhile, melt margarine over medium heat, add onion and 1/2 tsp salt, and sauté, stirring occasionally, about 10 minutes, until soft and translucent.

Add garlic and sauté another minute, then add celery and
carrot.

Cook 5 minutes, then stir in arame (nori), potatoes, bay leaves, and stock, and bring to a boil.

Reduce heat to low and let simmer about 20 minutes, until potatoes and carrots are just cooked.

Add mimic cream and herbs, and simmer over low heat, stirring frequently, for 10 minutes.

Remove bay leaves, season with salt and pepper, and serve.