Cozy Autumn Vegetable Chowder (Vegan, Gluten Free)

This autumn vegetable chowder is a cozy bowl of vegan comfort food! A healthy hearty dinner, made root vegetables in a creamy dairy free sauce.

Fall is my favorite season to experience in New England. After a long and hot summer season I am always ready to enjoy the cool crisp autumn nights and curl up by the fire.  This autumn vegetable chowder is the perfect dinner for cozy nights like those!  This chowder makes a satisfying lunch or dinner, and can be served over rice or noodles.

This Autumn Vegetable Chowder Is:

  • Hearty
  • Flavorful
  • Thick and creamy
  • Slightly sweet
  • Loaded with vegeables
  • Vegan, gluten free, and dairy free

This vegan chowder contains ALL of the vegetables.  It’s especially heavy on the root veggies: potatoes, carrots, and onions. It also has some butternut squash in it – which we grew in our garden for the first time this year!  We still have one on the vine now, so I can’t wait for it to be ready.

What’s In This Autumn Vegetable Chowder?

  • Potatoes: gives this dairy-free chowder a heartiness and creaminess
  • Sweet potatoes: same as above, but with extra natural sweetness
  • Corn: fall is corn harvesting season, and some farmer’s market would be perfect in this stew
  • Onions and Garlic: alliums for big, bold flavor
  • Butternut Squash: one of my absolutely favorite vegetables!
  • Spices: Salt, pepper, Herbes De Provance
  • Coconut Milk: gives this chowder is creaminess and light flavor

Fall means firewood season on our homestead.  We chop, cut, split, stack, haul, and burn all our own firewood to heat our home in the winter.  It’s a bit of a process come September/October to get the last of the wood ready for the winter.  But there’s nothing better than a warm fire on a chilly night.  I’m working on some recipes that can be cooked on a wood stove, and this is a perfect candidate!

How Do I Make This Fall Vegetable Chowder?

  1. In a Dutch oven or other heavy soup pot, heat the olive oil over low heat.  Add the onion and garlic and saute for 5 or 6 minutes until the veggies begin to soften.
  2. Add the potatoes, carrots, butternut squash, corn, Herbes de Provance, salt, bay leaves, and Vegetable stock to the pot.
  3. Bring to a boil, then reduce to a simmer and simmer on low for 45 minutes, or until potatoes are tender and cooked through.
  4. Remove from heat and stir in the coconut milk.
  5. Taste and adjust seasonings as needed.  Serve warm for a hearty and filling lunch, or ladle over rice or noodles for a filling and satisfying dinner.

Other Cozy Fall Dishes You’ll Love!

Vegan Apple Walnut Salad with Sweet Dijon Vinaigrette (Gluten Free)

The Creamiest Vegan Alfredo Sauce (Nut Free, Gluten Free)

Sheet Pan Stir Fry with Vegetables (Vegan, Gluten Free)

Veggie Pizza Grilled Cheese Sandwich Recipe (Vegetarian, Gluten Free)

French Carrot Lentil Soup (Vegan, Gluten Free, Dairy Free)

As always, if you make this cozy autumn vegetable chowder recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

Cozy Autumn Vegetable Chowder (Vegan, Gluten Free)

This autumn vegetable chowder is a cozy bowl of vegan comfort food! A healthy hearty dinner, made root vegetables in a creamy dairy free sauce.
5 from 2 votes
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Dinner, Lunch, Soup
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 yellow onion sliced
  • 6 cloves garlic minced
  • 5 medium potatoes diced
  • 1 sweet potato diced
  • 4 carrots sliced
  • 2 cups butternut squash diced
  • 1 cup corn
  • 1 teaspoon Herbes de Provance
  • 1/2 teaspoon salt
  • 4 bay leaves
  • 6 cups Vegetable stock or water
  • 1 14 ounce can coconut milk

Instructions
 

  • In a Dutch oven or other heavy soup pot, heat the olive oil over low heat.  Add the onion and garlic and saute for 5 or 6 minutes until the veggies begin to soften.  Add the potatoes, carrots, butternut squash, corn, Herbes de Provance, salt, bay leaves, and Vegetable stock to the pot.  Bring to a boil, then reduce to a simmer and simmer on low for 45 minutes, or until potatoes are tender and cooked through.
  • Remove from heat and stir in the coconut milk.  Taste and adjust seasonings as needed.  Serve warm for a hearty and filling lunch, or ladle over rice or noodles for a filling and satisfying dinner.
Keyword Autumn Vegetable Chowder, Dairy Free Chowder Recipe, Fall Vegetable Chowder, Healthy Chowder Recipe Vegan, Vegan Fall Vegetable Chowder, Vegan Vegetable Chowder
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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