This is my new creation, inspired by one of my favorite childhood dishes. Sea chowder hints of the cold ocean, while bathing in a creamy, soothing, satisfying sauce great for winter warming.

Sea Chowder:
2 ounces soaked Irish Moss (weight) (instructions)
2 cups Irish Moss soak water
1 cup Truly Nude Cashews, soaked
1 cup veggies, finely chopped (okra, squash, bell pepper, jicama, celery, onions, etc)
1.5 tsp boathouse seasoning (see below) OR dried basil
1/2 tsp onion powder
1/4 tsp ground white pepper
1/4 tsp Sun Fire Salt
1/2 tsp EFA Oil Blend, or 2 opened caps of DHA oil (pure algae oil), optional, for both the nutritional profile and similar flavor of traditional clam chowder

Blend Irish Moss with Irish Moss soak water until smooth. Then add everything else to the blender, except the chopped veggies, and blend well. Pour your soup blend into a bowl, and add chopped veggies. This makes about 4 servings of soup. Enjoy!

Boathouse Seasoning blend:
4 tsp dried oregano
4 tsp dried parsley
2 tsp dried marjoram
2 tsp dried dill
4 tsp dried thyme
4 tsp dried basil
1 tsp dried sage
4 tsp dried rosemary
2 tsp dried tarragon

Combine these herbs in an herb or coffee grinder and process until powdered. Store in an emptied spice jar in your cupboard.