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Harvest Corn Chowder


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Rate this recipe 4.4/5 (10 Votes)


  • 1 tbsp 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
  • Harvest Corn Stock
  • 10 corn cobs, raw, kernels cut off
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 5 peppercorns
  • 1 Thai chili (optional)
  • 2 cloves garlic (optional)
  • Combine all ingredients and 2 quarts of cold water in a large pot. Bring to a boil, then simmer for 2 hours.
  • Strain stock and cool. Use at once or store for up to 5 days in the refrigerator.


Adapted from


Step 1

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. Half, 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.

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