Havrvest Tomato Corn Chowder
Celebrate the flavors of the season with this irresistible Harvest Tomato Corn Chowder, a comforting and vibrant dish that perfectly balances garden-fresh produce and creamy indulgence. Featuring a blend of juicy ripe tomatoes, sweet corn kernels, hearty russet potatoes, and aromatic herbs like thyme, this recipe is a showcase of late-summer and early-fall bounty. Gently simmered with vegetable broth and finished with a swirl of heavy cream, the chowder achieves a rich, velvety texture enhanced by a hint of smoked paprika for subtle depth. With its inviting aroma and vibrant colors, this one-pot dish is both easy to prepare and soul-satisfyingly delicious. Serve it with a sprinkle of fresh parsley for an eye-catching garnish, and pair with crusty bread for a cozy, wholesome meal that’s perfect for cool evenings. Whether you’re searching for a make-ahead soup for meal prep or an impressive, crowd-pleasing starter, this chowder delivers flavor, comfort, and seasonal charm in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups ripe tomatoes, diced
- 2 cups sweet corn kernels, fresh or frozen
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 medium russet potato, peeled and diced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and celery, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced tomatoes, sweet corn kernels, and diced potato to the pot.
Pour in the vegetable broth and stir to combine.
Stir in the fresh thyme, smoked paprika, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
Using a ladle, transfer about 3 cups of the soup to a blender and puree until smooth. (Be sure to vent the blender when blending hot liquids.)
Return the pureed mixture to the pot and stir well to combine.
Stir in the heavy cream and cook for an additional 5 minutes over low heat.
Taste and adjust for seasoning as needed.
Ladle the chowder into bowls and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 4960 mg | 216% | |
| Total Carbohydrate | 227.4 g | 83% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 74.2 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 6659 mg | 142% | |
*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.
