Dulse Chowder

Potatoes are to dulse as cats are to comforters: irresistible. There is no way you can go wrong by adding dulse to any potato based dish. Sea Veggies are a high source of “Natural” nutrients. Here's a classic developed by Wendy Karush, the primary packer, shipper, and can-doer at Maine Coast Sea Vegetables.

Ingredients

1 medium onion chopped
2 Tbls. olive oil or your preferred oil
2 small or 1 large potato, chunked
1 1/2 cups dried dulse (approx. 1 1/2 oz.)
1/2 tsp. Kelp Granules Sea Seasonings or small piece of kelp
1/2 cup fresh or frozen corn
1/2 cup chopped carrots
1/4 cup chopped parsnips (optional)
1 1/2 - 2 cups water
2 tsp. kuzu or arrowroot starch
1/2 cup soy powder or cashew meal
1-2 tsp. barley miso

Method

1. Sauté onion in oil, then add potato, dulse, kelp, carrot, corn, parsnip, and sauté another 5 minutes.
2. Add water, then bring to boil and simmer for 15-20 minutes.
3. Dissolve kuzu and soy powder in 1/2 cup cold water, stir into soup and simmer until thick.
4. Dissolve miso in some soup broth, stir into soup and remove from heat.

Serves 4.

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