Harvest Chowder
Dive into the cozy flavors of fall with this creamy Harvest Chowder, a hearty soup brimming with seasonal vegetables like golden potatoes, butternut squash, and sweet corn. Perfect for a weeknight dinner or a weekend gathering, this chowder balances savory notes of smoked paprika and thyme with a velvety finish from heavy cream. A base of sautéed onions, carrots, and celery builds a robust flavor, while a simple roux ensures every spoonful is lusciously thick. Ready in just an hour, this versatile, vegetarian-friendly recipe pairs beautifully with crusty bread for a comforting, crowd-pleasing meal that celebrates the best of the harvest season.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 medium golden potatoes, diced
- 2 cups butternut squash, peeled and cubed
- 4 cups vegetable broth
- 1.5 cups frozen sweet corn kernels
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 0.5 teaspoons smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, minced garlic, carrots, and celery. Sauté for 5 minutes until the vegetables are softened and fragrant.
Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
Add the diced potatoes, butternut squash, and vegetable broth. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the potatoes and squash are tender.
Stir in the sweet corn, heavy cream, thyme, smoked paprika, salt, and black pepper. Let the chowder cook for an additional 10 minutes, uncovered, stirring occasionally.
Taste the chowder and adjust the seasoning with more salt or pepper, if desired.
Remove the pot from heat and let it rest for 5 minutes before serving.
Ladle the chowder into bowls and garnish with fresh parsley, if desired.
Serve warm with crusty bread or crackers on the side for a hearty meal.
Nutrition Facts
Calories |
2254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 4946 mg | 215% | |
| Total Carbohydrate | 266.3 g | 97% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 54.2 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 6158 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
