Pumpkin Corn Chowder is the perfect warm and comforting dish to elevate your fall dining experience. With its creamy texture and delightful blend of flavors, this easy-to-make soup is sure to delight your family and friends any day of the week!
Effortless to Prepare
You won’t believe how incredibly simple this soup is to whip up! In just about 20 minutes, you can create a deliciously complex dish that tastes like it took hours of careful preparation. This chowder is perfect for those busy days when you crave comfort food without spending your whole evening in the kitchen.
Pumpkin Corn Chowder: No Pumpkin Spice
This delicious recipe comes from my talented sister and is a wonderful surprise! I emphasize “surprise” because, while it incorporates both pumpkin and a hint of cinnamon, it breaks away from the typical pumpkin spice flavor we often associate with fall. The result is a uniquely creamy soup that boasts a vibrant, inviting color—so much so that you might assume it’s loaded with cheddar cheese. Yet, there’s absolutely no cheese in this recipe, making it a wonderfully light yet satisfying option!
Corn for Added Texture
What sets this chowder apart is the generous amount of corn, which adds a satisfying texture that elevates every spoonful. The corn not only provides sweetness but also contributes to a delightful crunch against the backdrop of creaminess. The addition of half and half brings in richness to the dish, ensuring a luxurious and smooth consistency that feels indulgent.
The Creamy Power of Pumpkin
The pure pumpkin blends beautifully into the soup, enhancing its creaminess without leaving any unpleasant chunks behind. This recipe perfectly showcases the versatility of pumpkin, transforming it into a smooth and velvety base for an exceptional fall chowder.
Garnish Pumpkin Corn Chowder for an Extra Crunch
To take your soup to the next level, consider garnishing it with either toasted pumpkin seeds or spiced pumpkin seeds. This simple addition brings a delightful crunch and a touch of earthiness that complements the overall flavor of the chowder.
Let me know if you enjoy this chowder, and I’ll happily share your comments with my sister!
Other Pumpkin Recipes You Might Enjoy
Click on each name or photo to link to the recipe.
Pumpkin Corn Chowder
Ingredients
- 2 tablespoons butter
- 1 cup sweet onion, chopped
- 3 cups frozen corn
- 16 ounces pure pumpkin
- 2 cups chicken stock
- 1 tablespoon sugar
- 1 ½ teaspoon salt
- ⅛ teaspoon cinnamon, ground
- 2 cups half-and-half
Instructions
- Melt butter in a Dutch oven and add the onion. Sauté until tender.
- Add the corn and stir. Place a lid on the pan and cook on medium heat for 3-4 minutes, or until the corn is thawed. Stir occasionally.
- Stir in the pumpkin, stock, sugar, salt, and cinnamon and bring to a boil. Reduce the heat and simmer for 5 minutes.
- Stir in the half-and-half and cook until thoroughly heated, but do not boil. Serve warm.