This Harvest Chowder 🍂 is what I make when fall hits and I want something cozy, colorful, and genuinely nourishing – but also low-effort. It’s creamy and full of veggies, and if you have bacon in the fridge, things get really good!
A cozy bowl of real-life fall
Harvest Chowder is what happens when you take all the best parts of fall, simmer them in one big pot, and serve it up with a spoon. It’s warm and filling, with just enough vegetables to feel wholesome and just enough bacon to keep it real.
I know the internet likes to pretend fall is a full-blown seasonal aesthetic — matching outfits, 27 pumpkins on the porch, soup in a vintage copper pot next to a flickering candle. But if your version of autumn is a cozy dinner and a pile of laundry, welcome. This chowder’s for you.
What’s in the pot (and what to tweak if you need to)
This chowder starts with a classic trio: chopped onion, carrot, and celery. Cook them low and slow – this is the foundation of the whole thing, and it makes a huge difference in flavor if you give them 5 to 7 full minutes to soften and sweeten. Bacon adds smoky depth, but if you’re skipping it, just add a little more butter or olive oil when you sauté.
You’ll stir in waxy potatoes and chopped broccoli (frozen is fine, no need to thaw), then season with paprika, garlic powder, salt, and pepper. The potatoes help thicken the chowder a bit, and the broccoli adds color and texture.
I always add corn – one shaved ear plus the cob for simmering. Don’t skip the cob if you’re using fresh; it adds so much flavor. But if you’re using frozen or canned corn, that’s fine too. Just leave out the cob and call it good.
The broth is basic chicken broth (use veggie if you prefer), and we finish with half-and-half for a creamy, cozy finish. You can use heavy cream if you want it extra rich – just don’t swap in plain milk or it might curdle.
Where the flavor magic happens
Once your bacon’s crisped and your mirepoix (that’s the onion, carrot, celery trio) has softened, you’re golden. That base is everything. If you rush this part, the whole soup will taste a little flat—and this chowder deserves better.
The simmer is gentle and cozy—just enough time to bring it all together while you prep a little something sweet for after dinner. When you stir in the half-and-half at the end, it turns creamy and comforting in seconds. Add green onion or red pepper flakes to serve if you like, but honestly? It’s perfect in a bowl with a spoon.
Printable recipe
Harvest Chowder 🍂
Ingredients
- ¼ pound thick-cut bacon (chopped)
- 1 tablespoon butter
- 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 (either fresh or frozen – no need to thaw; about 2.5 cups if fresh)
- ½ teaspoon ground paprika (or to taste)
- ¼ teaspoon garlic powder (or to taste)
- salt and pepper (to taste)
- 1 large ear corn (kernels shaved off (reserve cob))
- 3 cups chicken broth
- 1 cup half-and-half
- sliced green onion, red pepper flakes (to serve (optional))
Instructions
- Cook bacon: In a Dutch oven or large soup pot, cook bacon over medium-high heat until browning.¼ pound thick-cut bacon
- Sauté aromatics: Add butter to drippings in pan; add onion, carrots and celery. Cook until soft, stirring occasionally, about 5 to 7 minutes. Add garlic and cook one more minute.1 tablespoon butter, 1 medium yellow onion, 4 medium carrots, 3 sticks celery, 2 cloves garlic
- Add remaining vegetables: Stir in potatoes, broccoli, paprika, corn and garlic powder, season with salt and pepper to taste. Cook another 5 minutes, stirring occasionally.1 pound waxy potatoes, 10 oz. chopped broccoli, ½ teaspoon ground paprika, ¼ teaspoon garlic powder, salt and pepper, 1 large ear corn
- Simmer soup: Stir in chicken broth, bring to a boil. Add reserved corn cob. Reduce heat to medium-low; simmer covered for 20-30 minutes.3 cups chicken broth
- Finish: Right before serving, remove corn cob. Stir through half-and-half. Simmer on the lowest setting for 1-2 more minutes. Ladle chowder into bowls; add desired toppings and serve.1 cup half-and-half, sliced green onion, red pepper flakes
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