Name: Jackfruit Chowder
Prep time: 15 min
Total time: PT45 MINTUES
Ingredients: 2½ cups chopped Yukon gold potatoes; 2 cups finely chopped onions; 10 to 12 cloves garlic, minced; 6 cups vegetable broth or water; 8 oz. butternut squash, cut into 1-inch cubes (2 cups); 5 oz. trumpet mushrooms, cut into ½-inch pieces (1¾ cups); 1 red bell pepper, seeded and cut into ½-inch pieces (1 cup); 1 carrot, cut into ½-inch pieces (1 cup); 1 cup cut green beans, cut into ½-inch pieces; ¼ cup chopped fresh parsley; 1 tablespoon chopped fresh thyme; 1 cup unsweetened, unflavored plant-based milk; ¼ cup oat flour; 1 14-oz. can green jackfruit, rinsed, drained, and cut into 1-inch pieces; 1 medium zucchini, cut into ½-inch pieces (1 cup); Sea salt, to taste; Red pepper flakes (optional)

Prep-time: 15 minutes / Ready In: 45 mintues
Makes 12 cups
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If you haven’t tried jackfruit, this chunky chowder is a great place to start. The tender Asian fruit absorbs the savory flavors of the broth and lends a meaty texture to the stew. A medley of fresh veggies adds eye-catching color while red pepper flakes kick the spice level up a notch. The flavors in this dish just get better with time, making it a great recipe to meal prep and heat up on busy nights where you don’t feel like making dinner!

By Darshana Thacker Wendel, Last Updated: Jan 18, 2023

Ingredients

2½ cups chopped Yukon gold potatoes
2 cups finely chopped onions
10 to 12 cloves garlic, minced
6 cups vegetable broth or water
8 oz. butternut squash, cut into 1-inch cubes (2 cups)
5 oz. trumpet mushrooms, cut into ½-inch pieces (1¾ cups)
1 red bell pepper, seeded and cut into ½-inch pieces (1 cup)
1 carrot, cut into ½-inch pieces (1 cup)
1 cup cut green beans, cut into ½-inch pieces
¼ cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 cup unsweetened, unflavored plant-based milk
¼ cup oat flour
1 14-oz. can green jackfruit, rinsed, drained, and cut into 1-inch pieces
1 medium zucchini, cut into ½-inch pieces (1 cup)
Sea salt, to taste
Red pepper flakes (optional)

Instructions

In a large pot combine potatoes, onions, garlic, and 1 cup of the broth. Cover and cook over medium 10 minutes or until vegetables are tender, adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
Add the remaining 5 cups broth and the next seven ingredients (through thyme). Cook 10 to 15 minutes more or until vegetables are tender.
In a small bowl whisk together milk and oat flour. Add milk mixture, jackfruit, and zucchini to pot. Bring chowder to boiling; reduce heat. Simmer about 10 minutes more or until chowder thickens. Season with salt. If desired, sprinkle with crushed red pepper.

tags:

jackfruit

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19 Comments

Comments (19)

(4.6 from 5 votes)

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Nikki5 months ago

Like someone else said, the measurements don’t equal. 2lbs of potatoes are more than than 2.5 cups. 1 red pepper was almost 2 cups. 1 carrot was not one cup.

It was a little bland. I did add Old Bay to give it a seafood flavor/clam chowder flavor.

Linda7 months ago

The first ingredient says 2 lbs of Yukon Gold potatoes chopped with (2.5 cups) in parentheses. Seems like 2 lbs would be much more than 2.5 cups. Perhaps the lbs should be omitted and change the description to 2 1/2 cups chopped Yukon Gold potatoes. Sorry if this is nit picky.

Courtney Davison5 months ago

Hi Linda,

You’re right, and I appreciate your bringing this to our attention. I’ve updated the recipe to call for 2 1/2 cups chopped Yukon Gold potatoes.

Thank you,

Courtney Davison
Editor, Forks Over Knives

Maryse11 months ago

Seems delicious. Can this soup be frozen?

Judy Sykes1 year ago

Yes I made it with my Instant Pot. I put everything in except the oat flour and the oat milk, and pressure cooked it for 20 minutes. Then I released the pressure and put it on “keep warm” and added the oat flour and oat milk and cooked and stirred it occasionally, for 10 minutes. It was a lot of work, I spent the afternoon prepping all the veggies. But it is delicious. I’m trying hard to use up all the groceries in my cupboard, and I had a can of jackfruit. So it was a good use of that.

arlene white2 years ago

Can this be made in the crockpot

DT1 year ago

Of course. Most recipes cooked on the stovetop can be converted. I suggest googling how to do it for this recipe

arlene white2 years ago

Can this be made in a crockpot

DY1 year ago

Yes. Please Google how to convert

Allyson2 years ago

Very hearty and delicious soup! Lots of great vegetables! Flavors definitely developed more as I had the soup for leftovers. Prepping the veggies probably took the longest time, but I tried to do as many veggies as I could when the first part were cooking. I had pomegranate seeds on the side and it complimented the soup very well.

Jessica2 years ago

This was my first time cooking with Jackfruit and this recipe did not disappoint. The jackfruit has a mild flavor slightly resembling mango. I was worried that the sweet flavor would clash with all the vegetables, but it melded well. I subbed cornstarch for the oat flour and the texture was still reminiscent of chowder. My kids turned their noses up at it, but my husband and I thoroughly enjoyed it.

Michele1 year ago

Hi Jessica – there are 2 type of jackfruit. The fully ripened sweet version, and the brined unripened version. You would use the unripened version in place of meat as it mimics meat without the sweetness of fruit. You can buy it in most ethnic stores and Trader Joes has it in a green can.

Tracy Pearce2 years ago

I used unsweetened soy milk; too sweet. Would oat milk be a better choice?

DT1 year ago

If unsweetened milk is too sweet, try broth.

Heidi V2 years ago

This looks amazing! Is there a way this can be prepared in the instant pot or slow cooker?

Jill Reid2 years ago

We’re in Africa right now and there is an abundance of Jackfruit here and we’ve been wondering how to fix it. This is so exciting!

Heiho2 years ago

Jill, if you use fresh, be sure to use green jackfruit in this recipe! It changes flavor as it ripens, and turns sweet – kind of like bananas do! (One best for savory applications, the other for sweet recipes.)

Rita2 years ago

Looks yummy!

Peggy Bergen2 years ago

Just what I’ve been looking for! A nice new fall chowder…will get back when I’ve made it.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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