New england chowder with dulse

4 servings

Ingredients

Quantity Ingredient
2 mediums Potatoes; chopped (2 to 3)
1 medium Onion; diced
1 teaspoon Oil
1 ounce Dulse
½ pounds Corn; fresh or frozen
1 quart Plain soy milk
White or yellow miso; to taste
Ground pepper to taste
¼ teaspoon Tarragon (optional; 1/4 to 1/2)

Directions

In a medium pot, bring 1 cup water to a boil, add potatoes and cook until tender.

In separate pot, sauté onion in oil until transparent. Add dulse. Cook 5 to 10 minutes, then add cooked potatoes, corn, and soy milk. Reduce heat to simmer; do not boil soy milk. Add miso, pepper, and optional tarragon and serve.

>From: Ellen C. <ellen@...>

Per serving: 297 Calories; 7g Fat (19% calories from fat); 13g Protein; 51g Carbohydrate; 0mg Cholesterol; 66mg Sodium Food Exchanges: 3 Starch/Bread; 1 Lean Meat; ½ Vegetable; ½ Fat NOTES : A low-fat vegan version of an American classic.

Recipe by: Vegetarian Journal July/Aug 1995 Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Dec 28, 1998, converted by MM_Buster v2.0l.

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