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+ servings
vegetable chowder vegan healthy coconut milk chowder vegan gluten free vegetarian plant based healthy potato chowder sweet potatoes corn

Creamy Vegan 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
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