fall chowder recipes

When the air turns crisp and the leaves begin to fall, there’s nothing more comforting than a steaming bowl of chowder.

Creamy, hearty, and bursting with seasonal flavors, chowder is the ultimate fall comfort food.

From smoky and savory to sweet and spiced, the possibilities are endless when it comes to crafting this cozy dish.

In this collection of 27 fall chowder recipes, we’re bringing together the best flavors of the season—think butternut squash, pumpkin, apples, sweet potatoes, mushrooms, and even seafood.

Whether you’re looking for a rustic chowder to serve on a busy weeknight, a sophisticated recipe for a fall dinner party, or a nourishing vegetarian option, there’s a chowder here for every occasion.

Grab a ladle, some crusty bread, and get ready to discover your new favorite fall tradition.

27 Delicious Fall Chowder Recipes You’ll Love

Fall is the season of comfort food, and chowder takes center stage as one of the most versatile, soul-warming dishes you can make.

With these 27 fall chowder recipes, you’ll never run out of inspiration for cozy dinners, holiday gatherings, or lazy Sunday afternoons.

Each recipe highlights the flavors of autumn, from earthy mushrooms to creamy pumpkins, smoky bacon, and sweet apples.

So, light a candle, set the table, and let a pot of chowder simmer away—because nothing says fall quite like a warm bowl shared with family and friends.

Roasted Butternut Squash and Corn Chowder

This chowder is a warm, velvety blend of roasted butternut squash, sweet corn, and aromatic herbs. Perfect for fall, it brings a balance of sweetness and savoriness, with a creamy texture that comforts on chilly nights.

The natural sweetness of the roasted squash and corn pairs beautifully with smoky paprika and fresh thyme, creating a chowder that feels both rustic and refined.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 tablespoon butter
• 1 onion, finely chopped
• 2 celery stalks, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 3 cups vegetable broth
• 2 cups fresh or frozen corn kernels
• 1 cup heavy cream (or half-and-half for lighter texture)
• 2 sprigs fresh thyme (or 1 teaspoon dried)
• 2 bay leaves
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes until golden and tender.
2. In a large pot, melt butter over medium heat. Add onion, celery, and carrots, and sauté until softened, about 6 minutes. Stir in garlic and cook for another minute until fragrant.
3. Add roasted butternut squash to the pot, along with broth, thyme, bay leaves, and corn. Bring to a simmer and cook for 20 minutes to let the flavors meld.
4. Remove the bay leaves and thyme sprigs. Using an immersion blender, puree part of the chowder (about half) to achieve a creamy texture while leaving some chunks for heartiness.
5. Stir in the cream and adjust seasoning with salt and pepper. Let it heat through for 5 minutes without boiling.
6. Ladle into bowls, garnish with fresh parsley, and serve with warm crusty bread.

This roasted butternut squash and corn chowder is like a bowl of fall sunshine.

Its natural sweetness, creamy texture, and rich flavor make it an ideal dish for cozy evenings, family gatherings, or even a festive autumn dinner.

Creamy Potato, Leek, and Bacon Chowder

A classic, hearty fall chowder made with tender potatoes, caramelized leeks, and crispy bacon.

This recipe is a comforting blend of earthy vegetables, smoky richness, and silky creaminess.

The addition of bacon not only enhances the depth of flavor but also provides a savory crunch in every bite.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 2 tablespoons butter
• 2 leeks, trimmed, cleaned, and sliced thin
• 1 onion, diced
• 3 garlic cloves, minced
• 4 medium Yukon gold potatoes, peeled and cubed
• 4 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme (or 3 sprigs fresh thyme)
• 1 cup heavy cream
• ½ cup whole milk
• Salt and black pepper to taste
• 2 green onions, chopped (for garnish)

Instructions:

1. In a large pot, cook bacon over medium heat until crispy. Remove bacon pieces and set aside on a paper towel, leaving the drippings in the pot.
2. Add butter to the pot with bacon drippings, then stir in the leeks and onion. Cook until softened and slightly golden, about 7 minutes. Add garlic and cook for 1 more minute.
3. Stir in the potatoes, chicken broth, bay leaves, and thyme. Bring to a simmer and cook until potatoes are tender, about 20–25 minutes.
4. Remove bay leaves and thyme sprigs. Using a potato masher, gently mash some of the potatoes in the pot to thicken the chowder while leaving chunks for texture.
5. Stir in cream and milk, then season generously with salt and pepper. Allow it to heat through without boiling.
6. Serve in bowls topped with crispy bacon and fresh green onions.

This potato, leek, and bacon chowder captures the essence of fall comfort food.

With smoky bacon, creamy potatoes, and the subtle sweetness of leeks, it makes for a filling, soul-warming meal on brisk autumn evenings.

Autumn Seafood and Pumpkin Chowder

This chowder is a unique twist on a traditional seafood chowder, blending the natural sweetness of pumpkin with the briny freshness of seafood.

It’s hearty, creamy, and infused with autumn spices, making it a sophisticated yet comforting dish perfect for cozy gatherings or special fall dinners.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 2 cups pumpkin puree (fresh or canned)
• 3 cups seafood stock (or chicken broth)
• 1 teaspoon Old Bay seasoning
• ½ teaspoon ground nutmeg
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 1 pound mixed seafood (shrimp, scallops, cod, or clams)
• 1 cup heavy cream
• ½ cup white wine (optional)
• Fresh dill and parsley for garnish
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and red bell pepper, cooking until softened, about 5 minutes. Stir in garlic and cook for another minute.
2. Add pumpkin puree, seafood stock, Old Bay seasoning, nutmeg, smoked paprika, salt, and pepper. Bring to a gentle simmer and cook for 15 minutes to let the flavors develop.
3. Stir in white wine (if using) and cook for another 5 minutes.
4. Add the seafood and cook just until shrimp turn pink and scallops/cod are cooked through, about 5–7 minutes. Do not overcook.
5. Reduce heat to low and stir in the heavy cream. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh dill, parsley, and a squeeze of lemon juice.

This autumn seafood and pumpkin chowder is rich, elegant, and full of comforting flavors.

The pumpkin adds a velvety base, while the seafood brings a fresh, ocean-inspired balance.

It’s the perfect way to celebrate the harvest season with a luxurious bowl of warmth

Harvest Apple and Sweet Potato Chowder

This chowder is a sweet and savory celebration of the fall harvest.

The earthy sweetness of sweet potatoes blends beautifully with the gentle tartness of apples, creating a cozy bowl of warmth.

Infused with autumn spices, this chowder feels like the season in a spoon.

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 2 celery stalks, diced
• 2 medium sweet potatoes, peeled and cubed
• 2 apples, peeled, cored, and diced (Granny Smith or Honeycrisp)
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon smoked paprika
• 1 cup heavy cream or coconut milk
• Salt and pepper to taste
• Fresh sage leaves, for garnish

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and celery, cooking until soft, about 5 minutes.
2. Stir in sweet potatoes, apples, and garlic. Cook for 2 minutes until fragrant.
3. Add vegetable broth, cinnamon, nutmeg, and paprika. Bring to a simmer and cook until sweet potatoes are tender, about 20 minutes.
4. Puree half the chowder with an immersion blender to create a creamy consistency while keeping chunks intact.
5. Stir in cream or coconut milk, season with salt and pepper, and simmer for 5 more minutes.
6. Garnish with fresh sage before serving.

This harvest apple and sweet potato chowder brings a sweet-savory balance that makes it perfect for a brisk autumn evening. Each spoonful tastes like fall comfort.

Maple Sausage and Cheddar Chowder

A hearty, rustic chowder that combines savory sausage with the subtle sweetness of maple and the richness of melted cheddar.

This chowder is thick, filling, and ideal for chilly fall nights when you crave bold, satisfying flavors.

Ingredients:

• 1 pound maple sausage, sliced or crumbled
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 medium potatoes, cubed
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1½ cups shredded sharp cheddar cheese
• 1 cup heavy cream
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a pot and cook sausage until browned. Remove and set aside.
2. Add onion, carrots, and celery to the pot and sauté for 6 minutes.
3. Stir in potatoes, broth, thyme, and paprika. Simmer until potatoes are tender, about 20 minutes.
4. Return sausage to the pot, stir in heavy cream, and cook for 5 minutes.
5. Add cheddar cheese gradually, stirring until melted and smooth.
6. Garnish with parsley and serve hot.

Maple sausage and cheddar chowder is a bold, comforting bowl that perfectly balances sweet, savory, and cheesy flavors.

It’s a true crowd-pleaser for fall gatherings.

Roasted Mushroom and Barley Chowder

A hearty vegetarian chowder full of umami flavor.

Roasted mushrooms, nutty barley, and fresh herbs come together in a rich, earthy chowder that feels like a walk in the autumn woods.

Ingredients:

• 2 tablespoons olive oil
• 1 pound mixed mushrooms (cremini, shiitake, portobello), sliced
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• ½ cup pearl barley
• 5 cups vegetable broth
• 1 teaspoon thyme
• 1 bay leaf
• 1 cup heavy cream or cashew cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss mushrooms in olive oil, salt, and pepper, then roast for 20 minutes until caramelized.
2. In a large pot, sauté onion, carrots, and celery until softened. Add garlic and cook for 1 more minute.
3. Stir in barley, roasted mushrooms (reserve some for garnish), broth, thyme, and bay leaf. Simmer for 40 minutes until barley is tender.
4. Remove bay leaf, stir in cream, and season with salt and pepper.
5. Garnish with parsley and reserved mushrooms.

This roasted mushroom and barley chowder is earthy, creamy, and filling—perfect for vegetarians or anyone who loves fall’s deep, woodsy flavors.

Curried Pumpkin and Chickpea Chowder

This chowder brings a spiced twist to fall with pumpkin, chickpeas, and warm curry flavors.

Creamy, hearty, and slightly exotic, it’s a cozy dish that will fill your kitchen with irresistible aromas.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 2 cups pumpkin puree
• 4 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• ½ teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a pot over medium heat. Add onion, garlic, and ginger, and sauté until fragrant.
2. Stir in curry powder and cook for 1 minute to bloom the spices.
3. Add pumpkin puree, broth, and chickpeas. Bring to a simmer for 20 minutes.
4. Stir in coconut milk and cinnamon, then season with salt and pepper.
5. Serve hot, garnished with fresh cilantro.

This curried pumpkin and chickpea chowder offers bold flavors and creamy texture, making it a perfect autumn twist for those who enjoy a hint of spice with their cozy bowls.

Smoked Turkey and Wild Rice Chowder

A hearty chowder perfect for using up leftover turkey from fall feasts.

The smoky flavor of turkey pairs beautifully with nutty wild rice and a creamy broth, making it a wholesome and comforting dish.

Ingredients:

• 2 tablespoons butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup wild rice, rinsed
• 5 cups chicken or turkey broth
• 2 cups cooked smoked turkey, shredded
• 1 teaspoon dried sage
• 1 teaspoon thyme
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Melt butter in a large pot and sauté onion, carrots, celery, and garlic until soft.
2. Add wild rice, broth, sage, and thyme. Simmer for 45 minutes until rice is tender.
3. Stir in smoked turkey and cook for 10 minutes to warm through.
4. Add cream, season with salt and pepper, and simmer gently for 5 more minutes.
5. Garnish with parsley before serving.

This smoked turkey and wild rice chowder is the ultimate way to enjoy autumn leftovers, turning them into a soul-warming dish perfect for chilly evenings.

Caramelized Onion and Pear Chowder

A surprisingly elegant chowder that blends the sweetness of caramelized onions and ripe pears with a creamy base.

It’s a unique fall recipe that balances savory depth with fruity brightness.

Ingredients:

• 2 tablespoons butter
• 3 large onions, thinly sliced
• 2 pears, peeled and diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 2 medium potatoes, peeled and diced
• ½ cup heavy cream
• 1 teaspoon thyme
• Salt and black pepper to taste
• Blue cheese crumbles (optional, for garnish)

Instructions:

1. In a large pot, melt butter and cook onions slowly over medium-low heat until golden and caramelized, about 20–25 minutes.
2. Add pears and garlic, and cook for 3 minutes.
3. Stir in broth, potatoes, and thyme. Bring to a simmer and cook until potatoes are tender, about 20 minutes.
4. Puree part of the chowder with an immersion blender for creaminess, then stir in cream.
5. Season with salt and pepper, and garnish with blue cheese crumbles if desired.

Caramelized onion and pear chowder is a unique, gourmet-inspired dish that showcases the best of fall produce.

Its sweet-savory balance makes it both comforting and sophisticated.

Roasted Cauliflower and Cheddar Chowder

This chowder is creamy, rich, and perfect for fall.

Roasted cauliflower adds a nutty depth of flavor, while sharp cheddar brings a luscious cheesiness that makes every spoonful decadent.

Ingredients:

• 1 large head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon smoked paprika
• 1½ cups sharp cheddar cheese, shredded
• 1 cup heavy cream or half-and-half
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower with olive oil, salt, and pepper. Roast for 25 minutes until golden.
2. In a pot, sauté onion, carrots, and celery until softened. Add garlic and cook for 1 more minute.
3. Stir in roasted cauliflower, broth, thyme, and paprika. Simmer for 20 minutes.
4. Blend half the soup with an immersion blender for a creamy texture, leaving chunks intact.
5. Stir in cream and cheddar cheese until melted. Season with salt and pepper.
6. Garnish with chives and serve hot.

This roasted cauliflower and cheddar chowder is rich, velvety, and comforting. It’s a perfect fall recipe for anyone who loves creamy, cheesy flavors.

Maple Roasted Carrot and Ginger Chowder

Sweet roasted carrots, a drizzle of maple, and a kick of ginger come together in this warming chowder.

It’s smooth, vibrant, and a little zesty—ideal for a crisp fall day.

Ingredients:

• 6 large carrots, peeled and chopped
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 onion, diced
• 1 tablespoon fresh ginger, grated
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 cup coconut milk or heavy cream
• Salt and pepper to taste
• Pumpkin seeds for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil and maple syrup. Roast 25–30 minutes until caramelized.
2. In a pot, sauté onion, ginger, and garlic until fragrant.
3. Add roasted carrots, broth, cinnamon, and nutmeg. Simmer 15 minutes.
4. Puree until smooth, then stir in cream or coconut milk. Season with salt and pepper.
5. Garnish with pumpkin seeds and serve warm.

This maple roasted carrot and ginger chowder balances sweetness and spice beautifully, making it an elegant yet cozy fall dish.

Creamy Chicken and Pumpkin Chowder

A hearty chowder that combines tender chicken, creamy pumpkin, and autumn spices. It’s wholesome, filling, and full of cozy seasonal flavor.

Ingredients:

• 2 tablespoons butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 cups cooked shredded chicken
• 2 cups pumpkin puree
• 4 cups chicken broth
• 1 teaspoon sage
• 1 teaspoon thyme
• ½ teaspoon nutmeg
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Melt butter in a pot and sauté onion, carrots, and celery until softened. Add garlic and cook 1 more minute.
2. Stir in chicken, pumpkin puree, broth, and spices. Bring to a simmer and cook for 20 minutes.
3. Stir in cream and season with salt and pepper.
4. Simmer gently for 5 minutes.
5. Garnish with parsley and serve hot.

This creamy chicken and pumpkin chowder is hearty and nourishing, perfect for cozy dinners in the fall season.

Spicy Chorizo and Potato Chowder

Bold, smoky chorizo paired with tender potatoes and a creamy broth creates a chowder with a kick.

This one’s for those who love hearty meals with a spicy edge.

Ingredients:

• 1 pound chorizo sausage, sliced
• 1 onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 4 medium potatoes, peeled and cubed
• 4 cups chicken broth
• 1 teaspoon smoked paprika
• ½ teaspoon chili flakes (optional)
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Cook chorizo in a large pot until browned. Remove and set aside.
2. In the same pot, sauté onion, carrots, and garlic in the chorizo oil until softened.
3. Add potatoes, broth, paprika, and chili flakes. Simmer until potatoes are tender, about 20 minutes.
4. Stir in chorizo and cream. Season with salt and pepper.
5. Garnish with cilantro before serving.

This spicy chorizo and potato chowder is bold, smoky, and creamy—perfect for warming up on a chilly autumn night.

Roasted Acorn Squash and Sage Chowder

A smooth and fragrant chowder that highlights acorn squash’s nutty sweetness, paired with earthy sage for a comforting fall dish.

Ingredients:

• 2 acorn squash, halved and roasted
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon fresh sage, chopped
• ½ teaspoon nutmeg
• 1 cup heavy cream or coconut milk
• Salt and pepper to taste
• Crispy sage leaves for garnish

Instructions:

1. Roast acorn squash at 400°F (200°C) for 35 minutes until tender. Scoop flesh from skin.
2. In a pot, sauté onion, carrots, celery, and garlic until softened.
3. Add roasted squash, broth, sage, and nutmeg. Simmer for 20 minutes.
4. Puree with an immersion blender until smooth. Stir in cream, season with salt and pepper.
5. Garnish with crispy sage leaves.

This roasted acorn squash and sage chowder is silky, aromatic, and deeply comforting—a classic fall-inspired bowl.

Bacon, Corn, and Red Pepper Chowder

A colorful, smoky chowder full of crispy bacon, sweet corn, and roasted red peppers. It’s creamy, hearty, and brimming with flavor.

Ingredients:

• 6 slices bacon, chopped
• 1 onion, diced
• 2 red bell peppers, roasted and diced
• 3 cups corn kernels (fresh or frozen)
• 4 medium potatoes, cubed
• 4 cups chicken broth
• 1 teaspoon smoked paprika
• 1 cup heavy cream
• Salt and pepper to taste
• Green onions for garnish

Instructions:

1. Cook bacon in a pot until crispy. Remove and set aside.
2. In bacon drippings, sauté onion until softened. Add corn, roasted peppers, and potatoes.
3. Stir in broth and smoked paprika. Simmer until potatoes are tender, about 20 minutes.
4. Stir in cream, season with salt and pepper.
5. Top with crispy bacon and green onions before serving.

This bacon, corn, and red pepper chowder is smoky, sweet, and hearty—perfect for a cozy fall family dinner

Roasted Garlic and Potato Chowder

This chowder highlights the deep, mellow sweetness of roasted garlic blended with creamy potatoes.

It’s simple, comforting, and has a rich flavor that makes it feel extra indulgent on cool autumn evenings.

Ingredients:

• 2 whole garlic bulbs
• 2 tablespoons olive oil
• 1 onion, diced
• 3 celery stalks, diced
• 4 medium russet potatoes, peeled and cubed
• 4 cups chicken or vegetable broth
• 1 teaspoon thyme
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Slice tops off garlic bulbs, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft.
2. In a pot, sauté onion and celery until softened.
3. Add potatoes, broth, and thyme. Simmer for 20 minutes until potatoes are tender.
4. Squeeze roasted garlic cloves into the pot and stir well.
5. Puree part of the chowder for creaminess, then stir in cream.
6. Season with salt and pepper, garnish with chives, and serve hot.

This roasted garlic and potato chowder is velvety, rich, and aromatic.

The roasted garlic adds a sweet depth that transforms a simple potato soup into something unforgettable.

Apple Cider and Cheddar Chowder

A creative chowder that combines tangy apple cider with sharp cheddar cheese for a unique sweet-savory balance.

It’s creamy, warming, and packed with fall flavors.

Ingredients:

• 2 tablespoons butter
• 1 onion, diced
• 2 apples, peeled and diced
• 3 medium potatoes, cubed
• 2 cups chicken or vegetable broth
• 2 cups apple cider
• 1 teaspoon thyme
• 1½ cups sharp cheddar cheese, shredded
• ½ cup heavy cream
• Salt and pepper to taste
• Apple slices for garnish

Instructions:

1. Melt butter in a pot and sauté onion until softened.
2. Add apples and potatoes, cooking for 5 minutes.
3. Stir in broth, cider, and thyme. Simmer until potatoes are tender, about 20 minutes.
4. Blend part of the chowder for creaminess, then stir in cheddar and cream until smooth.
5. Season with salt and pepper, garnish with apple slices, and serve warm.

This apple cider and cheddar chowder is a fun twist that highlights fall’s most beloved flavors.

The cider’s sweetness balances the cheese’s richness beautifully.

Smoky Ham and White Bean Chowder

A rustic chowder featuring smoky ham, creamy white beans, and hearty vegetables.

This one-pot meal is deeply comforting and perfect for chilly evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 cups cooked diced ham
• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups chicken broth
• 1 bay leaf
• 1 teaspoon smoked paprika
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a pot and sauté onion, carrots, and celery until softened. Add garlic and cook for 1 more minute.
2. Stir in ham, beans, broth, bay leaf, and smoked paprika. Simmer for 25 minutes.
3. Remove bay leaf, puree part of the chowder for a thicker texture, then stir in cream.
4. Season with salt and pepper, garnish with parsley, and serve hot.

This smoky ham and white bean chowder is hearty, flavorful, and perfect for using leftover ham in a cozy autumn meal.

Wild Mushroom and Thyme Chowder

This earthy chowder highlights the deep umami of wild mushrooms with fresh thyme and a creamy base.

It feels both rustic and gourmet, ideal for fall entertaining.

Ingredients:

• 2 tablespoons butter
• 1 pound wild mushrooms (shiitake, oyster, cremini), sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 2 medium potatoes, cubed
• 1 teaspoon thyme
• 1 bay leaf
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh thyme sprigs for garnish

Instructions:

1. Melt butter in a pot and sauté mushrooms until golden and fragrant. Remove some for garnish.
2. Add onion and garlic to the pot and cook until softened.
3. Stir in broth, potatoes, thyme, and bay leaf. Simmer for 20 minutes.
4. Remove bay leaf, blend part of the chowder, then stir in cream.
5. Garnish with sautéed mushrooms and thyme sprigs.

Wild mushroom and thyme chowder captures the forest flavors of autumn. Its earthy richness makes it perfect for mushroom lovers.

Roasted Beet and Fennel Chowder

A vibrant chowder that’s as beautiful as it is delicious.

Roasted beets provide earthy sweetness while fennel adds a subtle anise flavor, all brought together in a creamy base.

Ingredients:

• 3 medium beets, peeled and cubed
• 1 fennel bulb, sliced
• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon thyme
• ½ teaspoon nutmeg
• 1 cup coconut milk or heavy cream
• Salt and pepper to taste
• Fennel fronds for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss beets and fennel with olive oil, salt, and pepper. Roast 30 minutes.
2. In a pot, sauté onion and garlic until soft.
3. Add roasted vegetables, broth, thyme, and nutmeg. Simmer for 20 minutes.
4. Blend until smooth, then stir in cream.
5. Garnish with fennel fronds and serve hot.

This roasted beet and fennel chowder is strikingly colorful and full of earthy-sweet fall flavors, perfect for a unique autumn meal.

Spiced Lentil and Pumpkin Chowder

A hearty vegetarian chowder packed with protein-rich lentils, creamy pumpkin, and warming spices.

It’s nourishing, filling, and full of cozy fall character.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 cup red lentils, rinsed
• 2 cups pumpkin puree
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon cinnamon
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pot and sauté onion, carrots, and garlic until softened.
2. Stir in lentils, pumpkin puree, broth, and spices. Simmer for 25 minutes until lentils are tender.
3. Stir in coconut milk and season with salt and pepper.
4. Garnish with fresh cilantro and serve hot.

This spiced lentil and pumpkin chowder is hearty, aromatic, and nourishing. It’s a perfect vegetarian dish that celebrates the warmth of fall spices.

Maple Bacon and Sweet Corn Chowder

This chowder is a sweet-and-savory twist on a classic.

Maple-glazed bacon adds smoky sweetness that pairs beautifully with fresh corn and creamy potatoes, making it irresistible on a crisp fall evening.

Ingredients:

• 6 slices thick-cut bacon
• 2 tablespoons maple syrup
• 1 onion, diced
• 2 carrots, diced
• 3 medium potatoes, cubed
• 3 cups fresh or frozen corn
• 4 cups chicken broth
• 1 teaspoon smoked paprika
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Brush bacon with maple syrup and bake at 375°F (190°C) for 15–20 minutes until crispy. Chop into pieces.
2. In a large pot, sauté onion and carrots in bacon drippings until softened.
3. Add potatoes, corn, broth, and paprika. Simmer 20 minutes until potatoes are tender.
4. Stir in cream and season with salt and pepper.
5. Top with maple bacon and fresh chives before serving.

This maple bacon and sweet corn chowder balances creamy richness with smoky sweetness, making it a crowd-pleasing fall favorite.

Roasted Tomato and Basil Chowder

A vibrant chowder featuring the natural sweetness of roasted tomatoes, balanced with aromatic basil and cream.

It’s hearty, warming, and perfect with crusty bread on a chilly evening.

Ingredients:

• 6 large tomatoes, halved
• 3 garlic cloves, unpeeled
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• ½ cup heavy cream
• ½ cup fresh basil leaves, chopped
• Salt and pepper to taste

Instructions:

1. Roast tomatoes and garlic at 400°F (200°C) for 30 minutes until caramelized.
2. In a pot, sauté onion and carrots until softened. Add roasted tomatoes, garlic, broth, and oregano.
3. Simmer for 20 minutes, then blend until smooth.
4. Stir in cream and fresh basil.
5. Season with salt and pepper, serve warm.

This roasted tomato and basil chowder brings garden-fresh flavors into a cozy fall dish, offering comfort and brightness in every bite.

Curried Cauliflower and Apple Chowder

This chowder blends tender cauliflower with sweet apples and warm curry spices.

Creamy, aromatic, and slightly sweet, it’s a perfect balance of comfort and exotic flair.

Ingredients:

• 1 head cauliflower, chopped
• 2 apples, peeled and diced
• 1 onion, diced
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• ½ teaspoon cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pot and sauté onion until soft.
2. Add cauliflower, apples, and curry powder. Cook 3 minutes.
3. Stir in broth and simmer for 20 minutes until cauliflower is tender.
4. Puree until smooth, then stir in coconut milk and cinnamon.
5. Season and garnish with cilantro.

This curried cauliflower and apple chowder is a warming, flavorful dish that captures autumn with a hint of exotic spice.

Smoky Salmon and Potato Chowder

A hearty seafood chowder that’s creamy and smoky, with tender chunks of salmon, potatoes, and fresh herbs.

It’s luxurious yet rustic, perfect for a cozy fall dinner.

Ingredients:

• 2 tablespoons butter
• 1 onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 3 medium potatoes, cubed
• 4 cups seafood stock (or chicken broth)
• 1 pound salmon, skin removed and cubed
• 1 teaspoon smoked paprika
• 1 cup heavy cream
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Melt butter in a pot and sauté onion, celery, and carrots until softened.
2. Add potatoes, stock, and paprika. Simmer 20 minutes until potatoes are tender.
3. Add salmon and cook 6–8 minutes until just cooked through.
4. Stir in cream and dill.
5. Season and serve warm.

This smoky salmon and potato chowder is rich, hearty, and full of flavor — a comforting bowl for seafood lovers in autumn.

Pear, Parsnip, and Sage Chowder

A unique fall chowder that pairs the sweetness of pears with the earthy flavor of parsnips and the herbal depth of sage.

It’s refined, silky, and perfect for a cozy dinner.

Ingredients:

• 2 tablespoons butter
• 1 onion, diced
• 2 parsnips, peeled and cubed
• 2 pears, peeled and diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon fresh sage, chopped
• ½ cup heavy cream
• Salt and pepper to taste
• Crispy sage leaves for garnish

Instructions:

1. Melt butter in a pot and sauté onion until translucent.
2. Add parsnips, pears, and garlic, cooking 5 minutes.
3. Stir in broth and sage. Simmer 20 minutes until parsnips are tender.
4. Blend until smooth, stir in cream, and season.
5. Garnish with crispy sage leaves.

This pear, parsnip, and sage chowder is silky and aromatic, with a sweet-savory flavor balance that feels luxurious and comforting.

Spiced Butternut Squash and Lentil Chowder

A protein-packed vegetarian chowder that combines creamy butternut squash with hearty lentils and warming spices.

It’s wholesome, filling, and perfect for a brisk autumn day.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 cups butternut squash, cubed
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon turmeric
• ½ teaspoon cinnamon
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a pot and sauté onion, garlic, and ginger until fragrant.
2. Add squash, lentils, broth, and spices. Simmer 25 minutes until squash and lentils are tender.
3. Stir in coconut milk and season to taste.
4. Garnish with cilantro and serve hot.

This spiced butternut squash and lentil chowder is hearty, aromatic, and nourishing.

It’s a wholesome autumn meal that feels both comforting and energizing.