Harvest Corn Chowder Recipe

Packed with the best vegetables of the season and garden herbs to match, this soup brims with fresh flavours.
Course Soups & Stews
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 278kcal
Author Aimee


  • 1 Tablespoon olive oil
  • 1 small sweet onion
  • 2 small zucchini green and yellow
  • 1 small red pepper
  • 3 sprigs fresh thyme
  • 2 1/2 cups corn stock or vegetable stock
  • 1 cup diced potatoes
  • 1 1/2 cups fresh corn kernels
  • 1/2 cup whole cream
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • optional garnish: chopped fresh basil


  • Peel and dice onion. In a 6-8qt pot, heat olive oil and add onion. Cook over medium heat for five minutes. Meanwhile, slice zucchini into quarters lengthwise and dice. Halve, seed and chop the red pepper.
  • Add the zucchini, red pepper and fresh thyme to the onion. Cook for another five minutes.
  • Pour in the corn stock and add diced potatoes. Simmer for 15 minutes or until the potatoes are tender. Add fresh corn kernels, whole cream and seasoning. Simmer for five more minutes, then serve hot. Garnish with chopped fresh basil if desired.


Calories: 278kcal | Carbohydrates: 31g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 1205mg | Potassium: 1006mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2305IU | Vitamin C: 86.5mg | Calcium: 75mg | Iron: 3.3mg