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–+ servings
Closeup of Chowder

Pumpkin Corn Chowder

Surprisingly delicious chowder made with pumpkin, corn, and cinnamon.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Soup
Cuisine American
Servings 7
Calories 249 kcal

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.

Nutrition

Calories: 249kcalCarbohydrates: 31gProtein: 7gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 35mgSodium: 673mgPotassium: 533mgFiber: 4gSugar: 9gVitamin A: 10435IUVitamin C: 10mgCalcium: 102mgIron: 2mg
Keyword Pumpkin Corn Chowder, Pumpkin Soup
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