Pasta & Zucchini Corn Chowder (Vegan, Gluten Free, Dairy 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!  This sauce is a great recipe to make with your bounty of garden zucchini.

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 Recipe 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?

• GF Pasta Shells: Use gluten free if GF. I used a box of small ridged shells,  and I loved the fun texture of these noodles. I like these small shells for soups, they make the perfect bite!
• Zucchini: straight outta the garden!
• Olive Oil: I like to use this delicious Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value, I would highly recommend!
• 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: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
• Onions
• Carrots: for some color and sweetness
• Potatoes: adds a little heartiness and thick texture to the chowder
• Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
• Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
• Parsley: fresh chopped parsley is so amazing stirred into this soup!  It gives the soup a bright, fresh finish.
• Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt.  It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
• Tellicherry Black Pepper: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper.  This pepper is the same price is buying pre-ground, and has a million times more flavor!  I use these really great tellicherry peppercorns, which I would definitely recommend. 

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.***

Meal Prep Vegan & Gluten Free Chowder

You can easily meal prep this zucchini and corn chowder recipe by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a healthy homemade meal ready in my fridge during the busy weekdays. By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go. I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead.  Heat + eat, you’re all set!

Other Healthy Vegan Soup Recipes You’ll Love!

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

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Prep Time 5 mins

Cook Time 50 mins

Total Time 55 mins

Course Lunch, Soup

Cuisine American

Servings 8 servings

Calories 376 kcal

Ingredients

  

1x2x3x

• 1 16 ounce box small pasta shells gluten free
• 2 tablespoons olive oil
• 1 sweet onion
• 4 cloves garlic minced
• 2 carrots sliced
• 1 large zucchini diced
• 3 potatoes diced
• 1.5 cups sweet corn
• 1 teaspoon Herbes de Provence or you can substitite dried thyme
• 8 cups No-Salt-Added Vegetable Stock
• 1/2 teaspoon garlic salt
• 1 13.5 ounce can coconut milk
• 1/2 cup fresh parsley chopped

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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.  

Save Money on Fresh Produce!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every week or so and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here! 

If you think organic produce is too expensive... think again, and give Misfits Market a look!shed avocado worked wonders!

Nutrition

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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