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.
*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.
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