Salsify Chowder

Given that salsify is often referred to as ‘oyster plant’ because of its shellfish-like flavor, it seemed obvious to use it in place of clams in a chowder, making a fully vegetarian stew.  But we could not find any recipes using this improvisation.  So we decided to fill the gap and create the recipe ourselves.  We started with a clam chowder from Steven Poses, Anne Clark & Becky Roller’s 1985 The Frog Commissary Cookbook, and retrofitted it for salsify.  We were very very pleased with the result, which we’ll immodestly state is the best vegetarian chowder we’ve ever eaten.  Like most chowders, it keeps very well and will taste as good – if not better – on the second and third days.  We’ve actually never grown salsify in our garden, but this chowder was so good we’re ordering salsify seed so that we can make this again using our home grown roots. 

1 cup dry posole (hominy)
1 pound salsify, peeled and cut into ½” dice
2 tablespoons lemon juice
¼ cup butter
1 cup onion, diced
2 tablespoons garlic, minced
2 cups carrot, diced
½ cup celery, diced
¼ cup flour
1 teaspoon dry thyme leaf
½ teaspoon freshly ground black pepper
¼ teaspoon celery seed
¼ teaspoon mace
1/8 teaspoon cayenne pepper
½ teaspoon salt
2 cups stock
2 cups dry white wine
1 pound red potatoes, cleaned and cut into ¼” dice
2 cups milk
¼ cup dry sherry
2 tablespoons flat leaf parsley, minced

Place dry posole in a small pot with 4 cups water.  Bring to a boil, reduce heat to a simmer, cover, and cook until the kernels have become tender and popped, at least 2 hours.  Drain and set aside.

Cover prepared salsify with water.  Add in the lemon juice.  Set aside.

Melt butter in a large soup pot.  Add in the garlic and onion and sauté over medium heat for 5-10 minutes until translucent.  Add in the carrots, celery, and drained salsify.  Increase heat to medium high and saute, stirring frequently, until the vegetables begin to brown, about 10 minutes.  Add in the flour, thyme, black pepper, celery seed, mace, cayenne, and salt.  Continue sautéing another 4-5 minutes.  Add in the stock, white wine, and potatoes.  Bring to a boil, reduce heat to a simmer, and cover.  Cook until all the vegetables are tender, about 15-30 minutes.  Add in the milk, bring to a simmer.  Add in the sherry and parsley.  Adjust seasonings if necessary.  If the soup becomes too thin, you may sift in more flour in 2 tablespoon units, stirring constantly so that lumps don't form.  Bring back to a simmer and the chowder thickens.  Repeat until the chowder has the desired thickness.  

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