My mother had a potato soup recipe that was handed down to her by her mother—one of those recipes that was never written out but each generation knew by heart. Through the years I used it as a basis for homemade clam chowder, but it called for bacon and two cans of condensed milk. This chowder is based on that original recipe—without the bacon and creamy milk but with added vegetables for added nutrients. 

1. In a large pot, barely covered with water, steam until fork-tender (about 15 minutes):

4 large red potatoes, with peelings, diced in small cubes

2 carrots, peeled and diced

1-2 celery stalks, thinly sliced

1 cup thinly sliced cabbage 

2. Meanwhile in a pan over medium-high heat, sauté in 2 Tbsp Earth Balance Buttery Spread:

5 large mushrooms, sliced

2 garlic cloves, minced 

3. Add to soup pot:

Sautéed mushrooms and garlic

2 (6.5-oz) cans minced clams with clam juice

1 cup frozen, cooked baby shrimp

1 tsp garlic salt

1 tsp Mrs. Dash’s seasoning 

4. In a small bowl or cup, mix together until blended:

1 Tbsp cornstarch

1 cup milk (I use a combination of 1% milk and rice milk) 

5. Stir milk mixture into soup pot until heated through. Just before serving, add to soup pot:

4 green onions, sliced 

6. Serve immediately. Makes 6-8 hearty servings.