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
Scale
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.
