Ingredients for Artichoke Chowder
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How to Make Artichoke Chowder
- Finely chop 1 shallot and 4 cloves garlic. Sauté in 1 tablespoon olive oil in a large skillet over medium heat for 2-3 minutes until softened.
- Add 14 ounces (400g) canned artichoke hearts, quartered (reserve 1/2 cup for garnish later). Sauté for another 2 minutes.
- Puree the remaining artichoke hearts in a blender until smooth. Add 1 cup vegetable broth to the blender if needed to help it puree.
- Return the pureed artichokes to the skillet. Add 1 1/2 cups unsweetened plant-based milk (almond, soy, or oat), and 2 tablespoons nutritional yeast for cheesy flavor. Whisk until smooth.
- Pour mixture into a saucepan. Bring to a simmer over low heat and cook for 20 minutes, stirring occasionally.
- Season generously with salt and pepper to taste.
- Fold in the reserved artichoke hearts. Heat through.
- Garnish with fresh basil leaves and crispy croutons before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
6g
Fat
101g
Carbs
11g
