Go Back

Artichoke Chowder

A satisfying vegan and gluten-free chowder for lunch or dinner. Great when paired with fresh baked bread or crackers.
Course soups
Cuisine American
Keyword artichokes, carrot, gluten-free, onions, vegan
Prep Time 30 minutes
Cook Time 20 minutes
Servings 8
Author The Burly Earl


  • 2 tbsp Olive oil
  • 1 Onion Large, diced
  • 2 cups Mushrooms Diced
  • 3 stalks Celery Diced
  • 1 Carrot Large, diced
  • 1 tbsp Dried thyme
  • 2 cloved Garlic Minced
  • 4 cups Low sodium vegetable broth
  • 1 Potato Diced
  • 12 oz Artichoke hearts 1 can, rinsed and drained
  • 13.5 oz Full fat coconut mile 1 can
  • 1.25 cup Unsweetened non-dairy milk Your choice, we used Almond milk
  • 1 tsp Sea salt To taste
  • 1/2 bunch Parsley Fresh, chopped


  • In a large pot heat oil at a medium high heat.
  • Add onion and saute until soft and tender, about 5 minutes.
  • Add mushrooms until slightly brown, about 5 minutes.
  • Add carrots, celery, and thyme and saute until celery is tender, about 5 minutes.
  • Add garlic and saute for about 1 minute.
  • Add vegetable broth and bring it to a boil.
  • Add potatoes and reduce to a simmer. Simmer for 12-15 minutes.
  • Add artichokes, coconut milk, and almond milk (or other non-dairy milk of your choosing) and simmer for an additional 5 minutes.
  • Season with salt and pepper to taste.