Smoked Seaweed Chowder Recipe

Chowder Preparation

1. 1

   Cook the Aromatics

   In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

2. 2

   Prepare the Kabocha Squash

   While the onions and garlic are cooking, peel the kabocha squash, remove the seeds, and cut it into small cubes. Add the kabocha squash cubes to the pot and stir well.

3. 3

   Add Liquids and Seasoning

   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and add the sliced shiitake mushrooms, smoked seaweed, salt, and black pepper. Simmer for 15 minutes, or until the squash is tender.

4. 4

   Blend and Incorporate Coconut Milk

   Using an immersion blender, blend the chowder until smooth and creamy. Alternatively, you can carefully transfer it to a blender in batches. After blending, stir in the coconut milk and heat through.

5. 5

   Serve

   Taste and adjust seasoning if necessary. Serve hot, garnished with additional smoked seaweed or fresh herbs if desired.