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:


  • 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)


  • 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.

Comments (25)

(4 from 9 votes)

Recipe Rating

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Very bland, which I was surprised by given the volume of garlic and herbs. I love all the vegetables, but the flavor is sorely lacking.


Sorry…this was a no go and a waste of a lot of good produce. The soup was thin and tasteless although a little better after I added the bay seasoning as suggested. The color is unappealing. This was my first experience with jackfruit and that wasn’t bad. The broth needs work. Yes, I did thicken it, but was still not great.

Donna Marie

This was easy to make and delicious!

Karen Nielsen

Can I use a box of organic young jackfruit in place of canned jackfruit??

Megan Edwards

Hi Karen, Yes you absolutely can! Let us know how it turns out.


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.


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 Davison

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


Seems delicious. Can this soup be frozen?

Judy Sykes

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 white

Can this be made in the crockpot


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

arlene white

Can this be made in a crockpot


Yes. Please Google how to convert


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.


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.


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 Pearce

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


If unsweetened milk is too sweet, try broth.


If you think unsweetened soy milk is too sweet, you'll definitely think oat milk is too sweet. The soy milk adds a creaminess to the soup and protein

Heidi V

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

Jill Reid

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!


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.)


Looks yummy!

Peggy Bergen

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

About the Author

Headshot of Darshana Thacker

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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