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  • Prep-time: / Ready In:
  • Makes 12 cups

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!

Jackfruit Chowder in white soup bowls

Ingredients

  • 2 lb. Yukon gold potatoes, chopped (2½ cups)
  • 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

  1. 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.
  2. Add the remaining 5 cups broth and the next seven ingredients (through thyme). Cook 10 to 15 minutes more or until vegetables are tender.
  3. 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.

Comments (10)

(4.67 from 3 votes)
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arlene white1 week ago
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Can this be made in the crockpot

arlene white1 week ago
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Can this be made in a crockpot

Allyson2 weeks ago
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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.

Jessica4 weeks ago
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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.

Tracy Pearce4 weeks ago
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I used unsweetened soy milk; too sweet. Would oat milk be a better choice?

Heidi V4 weeks ago
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This looks amazing! Is there a way this can be prepared in the instant pot or slow cooker?

Jill Reid4 weeks ago
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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!

Heiho7 days ago
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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.)

Rita4 weeks ago
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Looks yummy!

Peggy Bergen1 month ago
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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

Darshana Thacker is chef and culinary project 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 for more.

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