If you’re craving a comforting, hearty soup that celebrates the best of autumn’s bounty, you’re going to love this Harvest Chowder Recipe. It’s packed with fresh vegetables, crisp bacon, and a creamy broth that warms you up from the inside out. Each spoonful is like a cozy hug, with layers of flavor and texture that make it not just a meal but a celebration of harvest season. Whether you’re serving it for a family dinner or bringing it to a potluck, this chowder is guaranteed to become a favorite in your recipe collection.
Ingredients You’ll Need
Simple ingredients are the true stars here, each one adding a unique note that builds the chowder’s rich and vibrant character. From the smoky depth of bacon to the fresh crunch of vegetables, this list is all about wholesome goodness.
- Thick-cut bacon (1/4 pound): Provides a smoky, savory foundation that adds depth and irresistible flavor.
- Butter (1 tablespoon): Adds richness and helps soften the aromatic vegetables perfectly.
- Yellow onion (1 medium, chopped): Offers a sweet and savory base that melds beautifully with the other ingredients.
- Carrots (4 medium, peeled and diced): Bring subtle sweetness and vibrant orange color to the chowder.
- Celery (3 sticks, chopped): Adds a fresh, slightly peppery crunch that balances the creaminess.
- Garlic (2 cloves, minced): Infuses the dish with a warm, aromatic punch.
- Waxy potatoes (1 pound, peeled and diced): Create that hearty, creamy texture that is essential to any good chowder.
- Broccoli (10 oz., chopped): Adds a vibrant green color and a satisfying vegetable bite; fresh or frozen works great.
- Ground paprika (1/2 teaspoon): Introduces a gentle smoky warmth that complements the bacon.
- Garlic powder (1/4 teaspoon): Deepens the garlic flavor with an extra layer of warmth.
- Salt and pepper (to taste): Essential seasonings that bring all other flavors to life.
- Fresh corn kernels (from 1 large ear): Add natural sweetness and a lovely pop of texture, while the cob brings additional flavor to the broth.
- Chicken broth (3 cups): The liquid base that ties everything together with savory, comforting notes.
- Half-and-half (1 cup): Creates the luxurious creaminess that defines the classic chowder feel.
- Sliced green onion and red pepper flakes (optional for serving): For an extra touch of freshness and a little heat, if you like.
How to Make Harvest Chowder Recipe
Step 1: Cook the Bacon to Perfection
Begin by crisping up the chopped thick-cut bacon in a large Dutch oven or soup pot over medium-high heat. This step not only renders the fat needed to cook the veggies but also infuses the chowder with an incredible smoky aroma. Keep an eye on it and remove the bacon once it’s beautifully browned but not burnt.
Step 2: Sauté Your Aromatics
Add a tablespoon of butter to the bacon drippings and toss in the chopped onion, carrots, and celery. These classic “mirepoix” veggies slowly soften and release their flavors, forming the heart of your chowder. After about 5 to 7 minutes, when everything is tender and fragrant, stir in the minced garlic and let it cook for just a minute more to bring out its full aroma.
Step 3: Combine the Vegetables and Seasonings
Now it’s time for the potatoes, broccoli, paprika, corn kernels, and garlic powder to join the party. Season everything with a touch of salt and pepper to your taste. Continue cooking the mixture for another 5 minutes, stirring occasionally to let the flavors marry and the vegetables start softening.
Step 4: Simmer the Soup
Pour in the chicken broth and add the reserved corn cob for an extraordinary boost of natural corn flavor. Bring the pot to a boil, then lower the heat to medium-low, cover, and let your chowder simmer for 20 to 30 minutes. This slow simmer lets all those delicious flavors deepen and the potatoes become perfectly tender.
Step 5: Finish with Cream and Serve
Before serving, fish out the corn cob and stir in the half-and-half. Let the chowder simmer on its lowest heat for another 1 to 2 minutes – just enough to warm through and become beautifully creamy. Ladle into bowls and get ready for that incredible first spoonful.
How to Serve Harvest Chowder Recipe
Garnishes
A sprinkle of sliced green onions adds a burst of color and a mild onion flavor, balancing the chowder’s creaminess beautifully. If you love a bit of heat, red pepper flakes are an easy way to lift the flavors and make every bite exciting.
Side Dishes
This chowder shines when paired with crusty bread or warm cornbread – perfect for soaking up every last bit of that luscious broth. A simple green salad with a light vinaigrette also complements the chowder by adding a fresh, crisp contrast.
Creative Ways to Present
Serve your Harvest Chowder Recipe in rustic ramekins or mini pumpkins for an extra festive touch during fall gatherings. A swirl of pesto or a handful of shredded sharp cheddar on top can add delightful twists of flavor that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Your Harvest Chowder Recipe will keep wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to maintain its flavors and creamy texture. Before sealing, let the chowder cool completely to avoid condensation inside the container.
Freezing
To freeze, transfer the chowder into freezer-safe containers, leaving some room at the top for expansion. Keep in mind that the broccoli’s texture may soften slightly after freezing, but the overall flavor will still be delicious. Freeze for up to 2 months for best taste.
Reheating
Reheat leftover chowder gently on the stove over low heat, stirring occasionally to prevent scorching. If the chowder thickens too much, add a splash of chicken broth or half-and-half to restore its creamy consistency. Avoid microwaving at high heat, which can cause uneven warming.
FAQs
Can I make this Harvest Chowder Recipe vegetarian?
Absolutely! You can replace the bacon with smoked paprika or a vegetarian bacon substitute, and use vegetable broth instead of chicken broth. This will keep the smoky, hearty flavors while making the dish vegetarian-friendly.
Is it possible to use other vegetables in this chowder?
Yes, feel free to customize by adding or substituting vegetables like cauliflower, zucchini, or even sweet potatoes. Just keep in mind the cooking times may vary depending on the vegetables you choose.
Can I prepare this chowder ahead of time for a party?
Definitely! This Harvest Chowder Recipe tastes great even after sitting overnight, making it perfect for prepping a day in advance. Just reheat slowly before serving to ensure it’s steaming hot and creamy.
What can I use instead of half-and-half if I don’t have any?
You can substitute half-and-half with whole milk, heavy cream, or a mixture of milk and cream to achieve the desired creaminess. For a lighter version, try using milk, but expect a slightly less rich texture.
How can I make this chowder spicier?
To add more heat, increase the red pepper flakes or add a dash of cayenne pepper during cooking. You can also top bowls with sliced jalapeños or a drizzle of hot sauce for some extra kick.
Final Thoughts
This Harvest Chowder Recipe is truly a soul-satisfying dish that brings the flavors of the season right to your table. It’s easy to make, comforting to eat, and wonderfully versatile. I absolutely encourage you to give it a try—you might find it becoming your go-to recipe every fall and beyond!
Print
Harvest Chowder Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Harvest Chowder is a comforting and flavorful soup packed with fresh vegetables like carrots, celery, potatoes, broccoli, and corn. Enhanced with smoky bacon and a creamy half-and-half finish, it’s perfect for cool autumn days or any time you crave a nourishing, satisfying meal.
Ingredients
Meat & Dairy
- 1/4 pound thick-cut bacon, chopped
- 1 tablespoon butter
- 1 cup half-and-half
Vegetables & Aromatics
- 1 medium yellow onion, chopped (about 1 cup)
- 4 medium carrots, peeled and diced (about 2 cups)
- 3 sticks celery, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 pound waxy potatoes, peeled and diced (about 3.5 cups)
- 10 oz. chopped broccoli (fresh or frozen; about 2.5 cups if fresh)
- 1 large ear corn, kernels shaved off (reserve cob)
- Sliced green onion, for serving (optional)
- Red pepper flakes, for serving (optional)
Spices & Seasonings
- 1/2 teaspoon ground paprika (or to taste)
- 1/4 teaspoon garlic powder (or to taste)
- Salt and pepper, to taste
Liquids
- 3 cups chicken broth
Instructions
- Cook bacon: In a Dutch oven or large soup pot, cook the chopped bacon over medium-high heat until it starts to brown and become crispy, rendering its fat. This process should take about 5-7 minutes. Once cooked, leave the bacon and its fat in the pot for flavoring the chowder.
- Sauté aromatics: Add 1 tablespoon of butter to the bacon drippings in the pot. Then add the chopped onion, diced carrots, and chopped celery. Cook the vegetables until they are soft and fragrant, stirring occasionally for about 5 to 7 minutes. Add the minced garlic and sauté for an additional minute to release its aroma.
- Add remaining vegetables: Stir in the diced potatoes, chopped broccoli, paprika, shredded corn kernels, and garlic powder. Season with salt and pepper to your liking. Cook the mixture for another 5 minutes, stirring occasionally to combine the flavors thoroughly.
- Simmer soup: Pour in the chicken broth and add the reserved corn cob to the pot. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let the chowder simmer gently for 20 to 30 minutes, or until the potatoes and other vegetables are tender and cooked through.
- Finish: Before serving, remove and discard the corn cob from the pot. Stir in the half-and-half to add creaminess, then simmer the chowder on the lowest heat setting for 1 to 2 minutes to warm through, but do not boil to prevent curdling. Ladle the chowder into bowls and garnish with sliced green onion and red pepper flakes if desired.
Notes
- You can substitute the chicken broth with vegetable broth to make it suitable for vegetarians if you omit the bacon.
- For a thicker chowder, mash some of the potatoes before adding the broth or cook a little longer uncovered to reduce the liquid.
- Frozen broccoli works well without thawing; it cooks nicely directly in the soup.
- Adjust spices according to your preference—smoked paprika can add a nice depth of flavor in place of regular paprika.
- Leftover chowder can be refrigerated for up to 3 days and reheated gently on the stovetop.
