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Creamy Vegetable Chowder Recipe

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This creamy vegetable chowder is a cozy bowl of vegan comfort food! A cozy 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.
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This tasty fall vegan chowder contains ALL of the vegetables – cooked perfectly for a creamy and plant-based gluten free chowder that is the coziest bowl.  It’s especially loaded with fall root veggies: potatoes, carrots, sweet potatoes, 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 a few on the vine now ready to be picked, so I can’t wait to make this chowder and other vegan fall recipes soon!

This Autumn Vegetable Chowder Is:

  • Hearty
  • Flavorful
  • Thick and creamy
  • Slightly sweet
  • Loaded with vegetables
  • Vegan, gluten free, and dairy free
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What’s In This Autumn Vegetable Chowder?

I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

Vegan Fall Recipes for the WIN

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!  It’s a cozy and warming vegan fall stew perfect for shorter days and long nights.
 
 
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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 sauté for 5 or 6 minutes until the veggies begin to soften.
  2. Add the potatoes, carrots, butternut squash, corn, Herbes de Provence, 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.
  6. For an Instant Pot/Pressure Cooker Version, Add the olive oil, onion, carrots, and garlic to the pot to saute for 5 to 6 minutes. Add the remainder of the ingredients (except the coconut milk) and Pressure Cook for 6 minutes. Natural release when finished, and stir in the coconut milk before serving.
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Other Vegan Fall Recipes You’ll Love!

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

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

Pumpkin Lentil Chili Recipe (High Protein, Gluten Free, Vegan)

Split Pea Soup with Butternut Squash Recipe (Vegan, Gluten Free, Whole30)

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

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Share This Vegan Comfort Food Root Vegetable Stew Recipe:

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Creamy Vegetable Chowder

Kelly Jensen
This creamy vegetable chowder is a cozy bowl of vegan comfort food! A tasty hearty dinner, made root vegetables in a creamy dairy free sauce.
5 from 8 votes
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 8 servings
Calories 207 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 sweet onion sliced
  • 6 cloves garlic minced
  • 5 potatoes diced
  • 1 sweet potato diced
  • 4 carrots sliced
  • 2 cups butternut squash diced
  • 1 cup sweet corn
  • 1 teaspoon Herbes de Provence
  • 1/2 teaspoon Sea Salt
  • 4 bay leaves
  • 6 cups Vegetable Stock
  • 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.
  • For an Instant Pot/Pressure Cooker Version, Add the olive oil, onion, carrots, and garlic to the pot to saute for 5 to 6 minutes. Add the remainder of the ingredients (except the coconut milk) and Pressure Cook for 6 minutes. Natural release when finished, and stir in the coconut milk before serving.

Nutrition

Calories: 207kcalCarbohydrates: 44gProtein: 5gFat: 2gSaturated Fat: 1gSodium: 898mgPotassium: 949mgFiber: 6gSugar: 7gVitamin A: 13261IUVitamin C: 39mgCalcium: 62mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, Dairy Free, Dinners, Fall Recipes, Favorites, Gluten Free, Make Ahead, Meal Prep, One Pot Recipes, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

3 Comments

  1. Pingback:Instant Pot Root Vegetables & Lemon Caper Sauce Recipe

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