Mock "Seafood" and Corn Chowder!

There has been a bit of a chill in the air.  What else is better than a warming, healthy, vegan chowder?  I especially love chowders or hearty soups on a lazy family day.  Cuddling up on the couch with loved ones and slurping on some delicious soup is my idea of a perfect evening.

So what makes this vegan soup "seafood"?  You guessed it!  Yes, I used jackfruit again.  This time I shredded it to emulate crab and the seeds to emulate clams.  By adding dried nori you are able to capture that seafood taste.

This recipe, like all soups, is idiot proof.  If you are a new home cook.  Try starting off with soups!  You can really never go wrong.  Just trust your taste buds- you can always add or eliminate and taste along the way.

Vegan Mock "Seafood" and Corn Chowder

 

Ingredients
1 can jackfruit (drained)
1 can sweet corn drained (not creamed corn)
2 celery stalks chopped
2 large carrots chopped
1 small onion chopped
2 garlic cloves chopped
1 tbsp evoo
2 c vegetable broth
2 c unsweetened almond milk chopped
2 sheets nori (crumbled)
1/2 tbsp paprika
1 tbsp sriracha
1/2 c flour

Directions
First, start off with shredding drained jackfruit with your hands.  Keep both the shredded parts and the seeds (optional).  I used the seeds because they somewhat resemble a clam.  Once done, set aside.
In a large pot, heat evoo on medium and saute garlic, onion, carrots and celery for about 5 minutes.  This is your "mirepoix".  Add in broth, almond milk, jackfruit, corn and nori.  Bring to boil, then simmer and cover.  After about 10 minutes, add in seasoning and flour and stir until mixed.  Cover for an additional 10 minutes.
Serve with homemade croutons and you are good to go!