This garden harvest chowder is a creamy, comforting soup that puts your late-summer and fall vegetables to delicious use. It’s flexible, forgiving, and comes together in one pot, making it a perfect weeknight dinner or a way to use up a bounty of produce. The combination of sweet corn, tender potatoes, and savory herbs in a rich, creamy broth is satisfying and simple.
Ingredients
- 2 tablespoons (30 g) unsalted butter
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 celery stalks, diced (about 1 cup / 120 g)
- 2 medium carrots, peeled and diced (about 1 cup / 130 g)
- 2 cloves garlic, minced
- 1 teaspoon (2 g) smoked paprika (optional but nice)
- 1 teaspoon (2 g) dried thyme
- 4 cups (960 ml) vegetable or chicken broth
- 2 medium Yukon Gold or red potatoes, diced into ½-inch cubes (about 2 cups / 300 g)
- 2 cups (300 g) fresh or frozen corn kernels
- 1 medium zucchini, diced (about 1½ cups / 200 g)
- 1 cup (240 ml) heavy cream or half-and-half
- 1 cup (240 ml) whole milk
- 2 tablespoons (16 g) all-purpose flour (optional, for thickening)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons (8 g) fresh parsley, chopped, for garnish
Instructions
- Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 5–7 minutes.
- Add the garlic, smoked paprika, and dried thyme. Cook for another minute until fragrant.
- Pour in the broth and add the diced potatoes. Bring to a boil, then reduce heat to a simmer. Cook for 10 minutes, until the potatoes are just starting to become tender.
- Add the corn and zucchini. Continue to simmer for another 5–7 minutes, until all vegetables are tender.
- In a small bowl, whisk the flour into the milk until smooth. Stir this mixture into the chowder along with the heavy cream. Bring back to a gentle simmer and cook for 5 minutes, stirring often, until the chowder thickens slightly. (If you prefer a lighter chowder, skip the flour and just use the cream and milk.)
- Season generously with salt and pepper. Taste and adjust. If the chowder is too thick, add a splash of broth or milk. If too thin, let it simmer a few minutes longer.
- Ladle into bowls and garnish with fresh parsley. Serve hot.
Tips
- Substitutions: Swap the heavy cream for half-and-half or whole milk to lighten it up. Use chicken broth instead of vegetable for a richer flavor. You can also add other vegetables like green beans, bell peppers, or peas—just add them in order of cooking time (harder ones first).
- Storage: This chowder keeps in the fridge for up to 4 days. The flavors actually improve after a day. It also freezes well for up to 3 months, but note that the dairy may separate slightly upon thawing; whisk well while reheating.
- Common Mistake: Don’t boil the chowder after adding the cream—this can cause it to curdle. Keep it at a gentle simmer. Also, be careful not to overcook the zucchini; it should be tender but not mushy.
- Thickening: If you want a thicker chowder without flour, mash about a cup of the cooked potatoes against the side of the pot before adding the cream. This naturally thickens the broth.
Serving Suggestions
Serve this chowder with crusty bread or a grilled cheese sandwich for a complete meal. A simple green salad with a vinaigrette is a nice contrast to the creamy soup. For a heartier bowl, top with crumbled bacon, shredded cheddar, or a dollop of sour cream.
Variations
- Seafood Chowder: Add 1 cup of cooked, flaked white fish or shrimp in the last 5 minutes of cooking.
- Spicy Harvest Chowder: Add a diced jalapeño with the onion, or a pinch of cayenne pepper with the spices.
- Herb-Forward: Use fresh herbs like dill, chives, or basil instead of parsley for a different flavor profile.
- Vegan Option: Use olive oil instead of butter, and substitute full-fat coconut milk or a plant-based cream for the heavy cream. Use vegetable broth.
Storage and Reheating
Store leftover chowder in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also microwave individual portions in 30-second intervals, stirring in between. If the chowder has thickened too much in the fridge, add a splash of broth or milk when reheating. For freezing, let the chowder cool completely, then transfer to freezer-safe containers or zip-top bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use frozen vegetables? Yes, frozen corn and zucchini work well. Add them directly from the freezer; you may need to add a few extra minutes of cooking time.
Can I make this chowder in a slow cooker? Absolutely. Sauté the aromatics first, then add everything except the dairy and flour to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the cream and flour mixture in the last 30 minutes.
Why is my chowder curdled? Curdling usually happens when the dairy is added to a boiling liquid or heated too quickly. Always add cream to a simmering (not boiling) chowder and stir gently. If it does curdle, it’s still safe to eat but the texture will be less smooth.
Can I use a different type of potato? Yes, waxy potatoes like Yukon Gold or red hold their shape well. Russets will break down more and thicken the chowder naturally.
How can I make it gluten-free? Omit the flour and instead mash some of the potatoes to thicken, or use a gluten-free all-purpose flour blend. Cornstarch (1 tablespoon mixed with 2 tablespoons cold water) also works.
What else can I add for more protein? Cooked and crumbled sausage, diced chicken, or white beans are all great additions. Add them with the vegetables or just before serving.