Reminiscent of a familiar favorite, this chowder uses plant ingredients to provide the flavors we loved in the clam-based version. Sea vegetables (kelp and wakame) are used to create a subtle sea-like flavor for the broth. The directions have you strain out these out,
Make the broth by simmering the vegetable broth, kelp, and wakame in a pot for about 15 minutes while you start the chowder.
Heat the oil in another large pot over medium heat. Add the carrots, celery, and onion. Cook, stirring occasionally until vegetables have softened, 8 to 10 minutes. Add the garlic, thyme, and Old Bay Seasoning and cook for another couple of minutes until garlic is fragrant.
Strain the broth into the pot with the vegetables. Stir in the potatoes, mushrooms, crushed tomatoes, tomato paste, syrup, and bay leaves. Bring the soup to a boil then reduce heat to simmer, partially cover, and cook until the potatoes are just tender, about 15 minutes.
Remove and discard the bay leaves. Taste and add salt and pepper as needed. Serve immediately.