Pasta & Zucchini Corn Chowder (Vegan, Gluten Free)

This zucchini corn chowder is vegan & gluten free!  Loaded with healthy fresh vegetables and hearty pasta in a creamy broth. Perfect for meal prepping, making ahead, or batch cooking soup for the week!

I love a good chowder loaded with fresh garden veggies! This zucchini and corn chowder is vegan, gluten free, and so satisfying and healthy. I made a big meal prep batch of this soup for Brett’s lunch for the week and they were a huge hit!

This Pasta & Zucchini Corn Chowder Is:

  • Warming
  • Earthy
  • A lil sweet
  • Satisfying
  • Loaded with Flavor
  • Vegan, Gluten Free
  • A great meal prep soup, easy to batch cook!

What’s In This Vegan Zucchini Corn Chowder?

  • Pasta: Use gluten free if GF. I used a box of small ridged shells, but you can use any short pasta shape of your choice! Macaroni, ditalini, or orzo would be a fantastic substitution for shells.
  • Zucchini: straight outta the garden!
  • Corn: you can use fresh, frozen or canned corn for this recipe (I used frozen). If using canned, make sure you buy a no salt added corn.
  • Garlic & Onions: for flavor-packed broth
  • Carrots: for some color and sweetness
  • Potatoes: adds a little heartiness and thick texture to the chowder
  • Spices: Herbes de Provance (a spice blend of thyme, rosemary, savory, and marjoram) or you can use Thyme instead, garlic salt for flavor
  • Coconut milk: unsweetened, full fat coconut milk.  You can use regular milk or cream if you aren’t vegan.
  • Parsley: fresh chopped parsley is so amazing stirred into this soup!  It gives the soup a bright, fresh finish.

How Do I Make This Gluten Free Vegan Chowder?

  1. Cook pasta shells according to package instructions.  Drain, rinse and set aside.
  2. In a dutch oven or other heavy bottom pot, heat the oil over a low burner.  Add the onion and garlic and saute on low heat for 6 or 7 minutes until veggies become soft.
  3. Add the carrots, zucchini, potatoes, corn, Herbes de Provance, Vegetable stock, garlic salt and bring to a boil.  Reduce heat to low and simmer for about 40 minutes until potatoes and carrots are fork tender. Add the coconut milk and stir in the fresh parsley.  Taste and adjust seasoning as needed.
  4. Serve over cooked pasta shells, and enjoy.***
****Note: don’t add the pasta shells into the chowder until the chowder has fully cooled.  If you add the shells while the soup is still hot, they will absorb all the liquid and become mushy.

Other Healthy Vegan Soup Recipes You’ll Love!

As always, if you make this pasta & zucchini corn 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!

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Pasta & Zucchini Corn Chowder (Vegan, GF)

This zucchini corn chowder is vegan & gluten free!  Loaded with healthy fresh vegetables and hearty pasta in a creamy broth. Perfect for meal prepping, making ahead, or batch cooking soup for the week!
5 from 3 votes
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Lunch, Soup
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 16 ounce box small pasta shells gluten free
  • 2 tablespoons olive oil
  • 1 onion
  • 4 cloves garlic minced
  • 2 carrots sliced
  • 1 large zucchini diced
  • 3 potatoes diced
  • 1.5 cups corn
  • 1 teaspoon Herbes de Provance or you can substitite dried thyme
  • 8 cups Vegetable stock or water
  • 1/2 teaspoon garlic salt
  • 1 13.5 ounce can coconut milk
  • 1/2 cup fresh parsley chopped

Instructions
 

  • Cook pasta shells according to package instructions.  Drain, rinse and set aside.
  • In a dutch oven or other heavy bottom pot, heat the oil over a low burner.  Add the onion and garlic and saute on low heat for 6 or 7 minutes until veggies become soft.
  • Add the carrots, zucchini, potatoes, corn, Herbes de Provance, Vegetable stock, garlic salt and bring to a boil.  Reduce heat to low and simmer for about 40 minutes until potatoes and carrots are fork tender. Add the coconut milk and stir in the fresh parsley.  Taste and adjust seasoning as needed.
  • Serve over cooked pasta shells, and enjoy.

Notes

*Note, don't add the pasta shells into the chowder until the chowder has fully cooled.  If you add the shells while the soup is still hot, they will absorb all the liquid and become mushy.  
Keyword Chowder with Pasta Recipe, Pasta And zucchini chowder, Vegan Zucchini Corn Chowder, Zucchini Corn Chowder Vegan, Zucchini Corn Showder Recipe
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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