Summer Harvest Chowder

Behold one of my favorite all-time recipes. It’s the perfect blend of late summer vegetables, the simplicity of which allows the flavors to shine through.

Taken from the Rebar Cookbook, based on the menu of a restaurant in Victoria, British Columbia, Canada, which was way ahead of the plant-based wave that thankfully is taking hold of modern cusine.

It’s a well-loved recipe; the pages are dog-eared and splatter with the spills and splatters from the task at hand. As with all well-loved recipes, it has been updated and tweaked over the years to what has become a seasonal staple in our kitchen.

This is my favorite version; besides some chopping (which goes quickly when you combine it with your a glass of wine and sing-along music) it comes together quickly.

Serve with a toasted tomato and cucumber salad and sit back and enjoy the beauty of the season.


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Summer Harvest Chowder

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Yield: 8 servings 1x
  • Category: Soup


The end of Summer is near, but looking at my vegetable garden, this is the best time by far! It’s harvest season! And there is absolutely nothing better than cooking with garden fresh vegetables. But even if you don’t grow your own veggies – and let’s face it, not everybody has the time, space or green thumb for that – buying fresh vegetables at your local farmers market is the next best thing and also helps your community. This chowder recipe uses lots of fresh vegetables and makes for a wonderful hearty dinner on those first chilly end-of-summer nights. (If your kids see too many veggies in there, try blending it before serving!)


  • 8 cups vegetable stock
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 tsp salt
  • 6 garlic cloves, minced
  • 1/2 tsp pepper
  • 2 tbsp fresh or 1 tsp dried oregano
  • 4 small red potatoes, diced
  • 2 red peppers, seeded and diced
  • 4 cups corn fresh or frozen (46 cobs of corn depending on the size)
  • 3 ripe tomatoes, seeded and diced
  • 1/4 cup chopped cilantro
  • 1/2 cup chopped basil


  1. Heat olive oil in a soup pot and saute onion with 1 tsp salt, until soft and golden.
  2. Add garlic, cracked pepper, oregano and half of the basil; saute 5 minutes.
  3. Stir in potatoes, red pepper, corn, and remaining salt.
  4. Saute briefly, then add stock to cover and bring to a boil. Reduce heat and simmer until the potatoes are tender.
  5. Add tomatoes, remaining basil and cilantro. Heat through, season to taste and serve.


Inspired by Rebar: Modern Food cookbook


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