Harvest Chowder 🍂

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A creamy, comforting fall soup made with bacon, potatoes, broccoli, and sweet corn - finished with a swirl of half-and-half for cozy flavor in every spoonful.

Prep Time25

Cook Time40

Total Time1 5

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 408kcal

Author: Nora from Savory Nothings

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

Notes

Bacon optional: skip it and use more butter or olive oil for a veggie version.
Use good broth and don’t skip the corn cob if you can - it adds so much flavor.
Frozen or canned corn works if needed, just leave out the cob.
Half-and-half: heavy cream works, but don't use milk or it may split.
Rest your soup: Let it sit a few minutes before serving for best flavor.

Nutrition