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.
This Autumn Vegetable Chowder Is:
- 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?
- Olive Oil: I like to use this delicious Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- 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
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Butternut Squash: one of my absolutely favorite vegetables!
- Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.Tellicherry Black Pepper: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. This pepper is the same price is buying pre-ground, and has a million times more flavor! I use these really great tellicherry peppercorns, which I would definitely recommend.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
How Do I Make This Fall Vegetable Chowder?
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.
Other Cozy Fall Dishes You’ll Love!
Get the Same Ingredients I Use For My Vegan Comfort Food Root Vegetable Stew Recipe:
As always, if you make this cozy autumn vegetable chowder recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Cozy Autumn Vegetable Chowder (Vegan, Gluten Free)
- 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
- 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.
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