15 Delicious Fall Chowder Recipes To Try

As the air turns crisp and the days grow shorter, nothing warms the soul quite like a rich, hearty bowl of chowder.

Fall is the perfect season for chowders, which combine seasonal vegetables, comforting creams, and warming spices.

From creamy corn and potato chowders to seafood varieties infused with autumn flavors, these dishes bring both comfort and nourishment to the table.

Whether you’re cooking for a family dinner or looking for a cozy solo meal, these 15 fall chowder recipes are ideal for making chilly evenings feel warm and inviting.

Each recipe highlights the bounty of fall ingredients, offering a satisfying mix of flavors, textures, and aromas.

15 Delicious Fall Chowder Recipes To Try

Fall chowders are more than just soups — they are a celebration of seasonal produce, warming spices, and comfort in a bowl.

These 15 recipes showcase the versatility of chowder, from traditional creamy versions to inventive twists with seafood, vegetables, and hearty grains.

Each recipe is designed to bring warmth, flavor, and a sense of nostalgia to your table.

So grab your favorite pot, prepare your ingredients, and enjoy the rich, satisfying taste of autumn with these delicious chowders.

Roasted Butternut Squash and Corn Chowder

This chowder combines the natural sweetness of roasted butternut squash with tender kernels of corn for a hearty, autumn-inspired dish.

Creamy broth infused with garlic, onion, and fresh thyme enhances the comforting flavor, while a touch of smoked paprika adds warmth.

It’s a nourishing chowder that pairs beautifully with crusty bread on crisp fall evenings.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups corn kernels (fresh or frozen)
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 medium potatoes, diced
• 1 tsp fresh thyme leaves
• ½ tsp smoked paprika
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Roast on a baking sheet for 25 minutes until golden and tender.
2. In a large pot, sauté onion and garlic until fragrant. Add roasted squash, corn, potatoes, thyme, and smoked paprika. Stir to coat vegetables in spices.
3. Pour in broth and bring to a boil. Reduce heat and simmer for 20 minutes until potatoes are tender. Blend half of the chowder with an immersion blender for creaminess.
4. Stir in heavy cream and season to taste. Simmer 5 more minutes before serving warm with fresh herbs.

This butternut squash and corn chowder is both sweet and savory, with a creamy texture that feels indulgent yet wholesome.

The roasted squash deepens the flavor while the corn adds a natural burst of sweetness.

It’s the perfect bowl of comfort to enjoy during crisp autumn nights.

Smoky Bacon and Potato Chowder

This rich chowder layers smoky bacon with tender potatoes and a creamy base for the ultimate fall comfort food.

Sweet onions, carrots, and celery create depth while a hint of smoked paprika enhances the warmth of the dish.

The result is a hearty chowder that tastes like autumn comfort in a bowl.

Ingredients

• 6 slices thick-cut bacon, diced
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 medium russet potatoes, peeled and cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• ½ tsp thyme
• Salt and black pepper, to taste

Instructions

1. In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving 2 tbsp bacon fat in the pot.
2. Add onion, carrots, and celery to the pot and sauté until softened. Stir in garlic, paprika, and thyme.
3. Add potatoes and broth. Bring to a boil, then reduce heat and simmer 20 minutes until potatoes are tender.
4. Mash some of the potatoes in the pot for thickness. Stir in cream and half the bacon. Simmer 5 more minutes.
5. Ladle into bowls and garnish with the remaining crispy bacon.

This smoky bacon and potato chowder is rich, satisfying, and deeply flavorful.

The creamy texture with hearty chunks of potato and the smoky bacon topping makes it irresistible.

It’s the kind of meal that warms you from the inside out on chilly fall nights.

Creamy Pumpkin and Sausage Chowder

This chowder blends velvety pumpkin puree with savory Italian sausage for a hearty, autumn-inspired bowl.

Carrots, celery, and onion add depth while herbs and a touch of cream create a luxurious texture.

It’s a chowder that balances sweet and savory flavors, perfect for a cozy fall dinner.

Ingredients

• 1 lb Italian sausage (mild or spicy)
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup pumpkin puree
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp sage
• ½ tsp nutmeg
• Salt and black pepper, to taste

Instructions

1. In a large pot, cook sausage until browned. Remove with a slotted spoon and set aside.
2. Add olive oil, onion, carrot, and celery to the pot. Sauté until softened, then stir in garlic, sage, and nutmeg.
3. Add pumpkin puree and stir well. Pour in broth and bring to a simmer. Add sausage back into the pot.
4. Simmer 20 minutes until flavors meld. Stir in cream and cook 5 more minutes. Adjust seasoning as needed.

This pumpkin and sausage chowder is warm, savory, and comforting with subtle autumn spices.

The pumpkin puree provides creaminess while sausage adds richness and heartiness.

It’s a seasonal favorite that makes any fall evening feel cozy and satisfying.

Corn, Leek, and Potato Chowder

This chowder combines tender corn kernels, creamy potatoes, and aromatic leeks for a rich and hearty autumn dish.

A touch of thyme and a splash of cream elevate the flavors, making it both comforting and flavorful.

It’s perfect for chilly evenings when you crave something warm and satisfying.

Ingredients

• 4 ears fresh corn, kernels removed (or 3 cups frozen corn)
• 2 medium potatoes, diced
• 2 leeks, cleaned and sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp fresh thyme
• Salt and black pepper, to taste

Instructions

1. In a large pot, melt butter over medium heat. Add onion and leeks and sauté until softened, about 5 minutes.
2. Stir in garlic and thyme, cooking for 1 minute. Add potatoes, corn, and broth. Bring to a boil, then reduce heat and simmer 20 minutes until potatoes are tender.
3. Use an immersion blender to blend half the chowder for a creamy texture while leaving some chunks for heartiness.
4. Stir in heavy cream, season with salt and pepper, and simmer 5 more minutes before serving warm.

This corn, leek, and potato chowder is sweet, creamy, and full of autumn flavor.

The tender vegetables combined with the creamy broth make each spoonful comforting and satisfying.

It’s a perfect bowl for cozy fall dinners or weekend lunches.

Clam and Sweet Potato Chowder

This chowder brings together tender clams with sweet potatoes for a flavorful, seasonal twist on a classic seafood chowder.

Onions, celery, and garlic create depth, while smoked paprika adds warmth and a hint of smokiness.

It’s hearty enough for dinner but light enough to enjoy as a comforting lunch.

Ingredients

• 2 cans chopped clams with juice (or 2 cups fresh clams, cooked)
• 2 medium sweet potatoes, peeled and diced
• 1 small onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• 2 tbsp butter
• Salt and black pepper, to taste

Instructions

1. In a large pot, melt butter over medium heat. Sauté onion, celery, and garlic until softened, about 5 minutes.
2. Add sweet potatoes, smoked paprika, and broth. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
3. Stir in clams with juice and heavy cream. Simmer for 5 more minutes and adjust seasoning with salt and pepper.
4. Serve warm with crusty bread for dipping.

This clam and sweet potato chowder is savory, slightly sweet, and rich in flavor.

The combination of seafood and autumn vegetables creates a comforting and unique fall dish.

It’s perfect for chilly evenings when you crave warmth and hearty flavors.

Roasted Pumpkin and Coconut Milk Chowder

This creamy chowder blends roasted pumpkin with coconut milk for a slightly sweet, fragrant autumn dish.

Carrots, onions, and ginger add depth, while a touch of curry powder provides warmth and subtle complexity.

It’s a comforting bowl of soup that’s both rich and nourishing.

Ingredients

• 1 small pumpkin, peeled, seeded, and cubed
• 2 carrots, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tsp curry powder
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Roast on a baking sheet for 25 minutes until tender and lightly caramelized.
2. In a large pot, sauté onion, garlic, carrots, and ginger until fragrant. Add curry powder and cook for 1 minute.
3. Add roasted pumpkin and broth. Bring to a simmer and cook 15 minutes. Blend half the chowder with an immersion blender for a creamy texture while leaving some chunks.
4. Stir in coconut milk and adjust seasoning with salt and pepper. Simmer 5 more minutes before serving.

This roasted pumpkin and coconut milk chowder is creamy, fragrant, and perfect for fall.

The sweetness of pumpkin and richness of coconut milk create a luxurious autumn comfort dish.

It’s an ideal warming meal for crisp, cool evenings

Sweet Potato and Apple Chowder

This chowder combines sweet potatoes and apples for a naturally sweet, comforting fall soup.

Onions, garlic, and a touch of cinnamon add warmth, while cream creates a smooth, luscious texture.

It’s a seasonal dish that is both hearty and flavorful, perfect for chilly evenings.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 2 apples, peeled, cored, and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 tsp ground cinnamon
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened, about 5 minutes.
2. Add sweet potatoes, apples, and cinnamon. Stir to coat ingredients evenly.
3. Pour in broth and bring to a boil. Reduce heat and simmer 20–25 minutes until sweet potatoes are tender.
4. Use an immersion blender to partially blend the chowder for a creamy texture while leaving chunks. Stir in heavy cream and season with salt and pepper.

This sweet potato and apple chowder is sweet, creamy, and full of autumnal flavor.

The combination of root vegetables and fruit makes it hearty yet comforting.

It’s a perfect bowl for warming up on a crisp fall day.

Clam and Corn Chowder

This classic chowder blends tender clams with sweet corn and creamy broth for a comforting fall meal.

Potatoes, onions, and celery provide substance, while a touch of thyme enhances the savory flavor.

It’s a hearty chowder that is perfect for both lunch and dinner during cooler months.

Ingredients

• 2 cans chopped clams with juice (or 2 cups fresh clams, cooked)
• 2 cups corn kernels (fresh or frozen)
• 2 medium potatoes, diced
• 1 small onion, chopped
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tsp thyme
• 2 tbsp butter
• Salt and pepper, to taste

Instructions

1. In a large pot, melt butter over medium heat. Sauté onion, celery, and garlic until softened.
2. Add potatoes, corn, and thyme. Pour in broth and bring to a boil. Reduce heat and simmer 15–20 minutes until potatoes are tender.
3. Stir in clams with juice and heavy cream. Simmer 5 more minutes and adjust seasoning with salt and pepper.
4. Serve warm with fresh herbs or crusty bread for dipping.

This clam and corn chowder is sweet, savory, and deeply satisfying.

The tender clams combined with sweet corn create a balanced, comforting flavor.

It’s a cozy fall dish perfect for family dinners or casual gatherings.

Pumpkin, Carrot, and Ginger Chowder

This chowder features pumpkin and carrots blended with fresh ginger for a warm, slightly spicy fall soup.

Onions and garlic provide depth, while coconut milk adds creaminess and a touch of sweetness.

It’s an aromatic and vibrant dish that makes any autumn evening feel cozy.

Ingredients

• 1 small pumpkin, peeled, seeded, and cubed
• 2 medium carrots, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tbsp olive oil
• ½ tsp ground cinnamon
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Roast 25 minutes until tender and lightly caramelized.
2. In a large pot, sauté onion, garlic, and ginger until fragrant. Add roasted pumpkin, carrots, cinnamon, and broth. Bring to a simmer and cook 15–20 minutes until vegetables are tender.
3. Use an immersion blender to blend half the chowder for a creamy texture while leaving chunks. Stir in coconut milk and adjust seasoning.
4. Simmer 5 more minutes and serve warm.

This pumpkin, carrot, and ginger chowder is creamy, aromatic, and packed with autumn flavor.

The roasted pumpkin and fresh ginger give it a vibrant, comforting taste.

It’s perfect for warming up during chilly fall evenings.

Sweet Corn and Red Pepper Chowder

This chowder combines sweet corn with roasted red peppers for a vibrant, colorful fall dish.

Onions, garlic, and a touch of smoked paprika create a smoky depth, while cream provides a rich, velvety texture.

It’s a hearty, flavorful bowl that warms you from the inside out.

Ingredients

• 3 cups corn kernels (fresh or frozen)
• 2 roasted red peppers, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 2 medium potatoes, diced
• 1 cup heavy cream
• 2 tbsp butter
• ½ tsp smoked paprika
• Salt and pepper, to taste

Instructions

1. In a large pot, melt butter over medium heat. Sauté onion and garlic until softened, about 5 minutes.
2. Add potatoes, corn, roasted red peppers, and smoked paprika. Stir to coat the vegetables in spices.
3. Pour in broth and bring to a boil. Reduce heat and simmer 20 minutes until potatoes are tender.
4. Blend half the chowder with an immersion blender for a creamy texture while leaving chunks. Stir in heavy cream and season with salt and pepper before serving.

This sweet corn and red pepper chowder is sweet, smoky, and comforting.

The roasted red peppers add depth while corn provides natural sweetness.

It’s a perfect fall dish to enjoy on crisp evenings with a slice of crusty bread.

Carrot and Sweet Potato Chowder with Sage

This chowder combines earthy sweet potatoes and carrots with fragrant fresh sage for a warm autumn soup.

Onions, garlic, and a touch of nutmeg create depth, while cream adds a smooth, luxurious finish.

It’s a comforting, hearty dish that’s perfect for chilly fall days.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 3 medium carrots, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 tsp fresh sage, chopped
• ½ tsp nutmeg
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant and softened.
2. Add sweet potatoes, carrots, sage, and nutmeg. Stir to coat and cook for 2–3 minutes.
3. Pour in broth and bring to a boil. Reduce heat and simmer 20 minutes until vegetables are tender.
4. Use an immersion blender to partially blend the chowder for creaminess. Stir in heavy cream and adjust seasoning with salt and pepper.

This carrot and sweet potato chowder with sage is rich, fragrant, and comforting.

The vegetables blend perfectly with the creamy broth, offering a satisfying fall flavor.

It’s a warming, hearty dish that makes any autumn evening cozy and delicious.

Creamy Mushroom and Leek Chowder

This chowder features earthy mushrooms and tender leeks in a creamy, aromatic broth.

Garlic, thyme, and a touch of white wine enhance the depth of flavor, making it perfect for a chilly fall night.

It’s a rich and savory soup that’s both hearty and satisfying.

Ingredients

• 2 cups mushrooms, sliced
• 2 leeks, cleaned and sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 tbsp butter
• ½ cup white wine (optional)
• 1 tsp thyme
• Salt and pepper, to taste

Instructions

1. In a large pot, melt butter over medium heat. Sauté onion, leeks, and garlic until softened.
2. Add mushrooms and thyme. Cook 5–7 minutes until mushrooms release their moisture and soften.
3. Pour in broth and white wine (if using). Bring to a boil, then reduce heat and simmer 15 minutes.
4. Blend half the chowder with an immersion blender for creaminess while leaving some chunks. Stir in heavy cream and season with salt and pepper.

This creamy mushroom and leek chowder is savory, rich, and full of umami flavor.

The combination of mushrooms and leeks creates a deep, comforting taste perfect for fall.

It’s a hearty soup that warms the body and delights the senses on a crisp autumn evening.