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creamy corn and zucchini chowder recipe soup vegan recipes plant based gluten free soups healthy summer vegetable soup with pasta recipe

Pasta & Zucchini Corn Chowder (Vegan, GF)

The Herbeevore
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 4 votes
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Lunch, Soup
Cuisine American
Servings 8 servings
Calories 376 kcal



  • 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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Calories: 376kcalCarbohydrates: 72gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1110mgPotassium: 695mgFiber: 5gSugar: 8gVitamin A: 3496IUVitamin C: 29mgCalcium: 46mgIron: 2mg
Keyword Chowder with Pasta Recipe, Pasta And zucchini chowder, Vegan Zucchini Corn Chowder, Zucchini Corn Chowder Vegan, Zucchini Corn Showder Recipe
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