Best 2 Pumpkin Corn Chowder Recipes
Searching for a comforting, autumn-inspired dish that embodies the flavors of the season? Look no further than pumpkin corn chowder, a delightful symphony of creamy textures, savory spices, and hearty ingredients. With its rich base infused with pumpkin puree, this chowder boasts a velvety consistency that cradles sweet kernels of corn, tender chunks of vegetables, and ароматic herbs. Whether you seek a cozy meal on a chilly evening or a vibrant addition to your Thanksgiving feast, pumpkin corn chowder stands ready to warm your heart and tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN & CORN CHOWDER
Low fat pumpkin chowder, one of my son's favorites (without the cayenne). Very easy to put together with very little prep time. WW points = 3/serving
Provided by Brooke the Cook in
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine broth, corn and onion in saucepan and bring to boil over medium-high heat. Reduce heat, cover and simmer 15-20 minutes until onion in tender.
- Return heat to medium-high and stir in pumpkin, blending well until mixture begins to boil.
- Reduce heat, cover and simmer another 5 minutes.
- Add milk, pepper and cayenne and continue stirring until heated through.
PUMPKIN AND CORN CHOWDER
Categories Soup/Stew Vegetable Appetizer Vegetarian High Fiber Healthy Simmer
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- heat butter or oil in a heavy bottomed 4 quart sauce pan and saute onion until soft and fragrant. add red peppers and continue cooking 2-3 min. Add pumpkin and cook another few minutes. Add tomatoes and herbs. when mixture comes to a boil add stock, return to boil then simmer about 5min. Add corn and heavy cream, bring to a boil, reduce heat and simmer until everything is cooked through and soup has thickened a little. Season with salt and pepper to taste, remove herb sprig and serve.
Tips:
- For a creamier chowder, use half-and-half or milk instead of water.
- To make the chowder ahead of time, cook it according to the recipe and then let it cool completely. Store the chowder in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the chowder over medium heat until warmed through.
- If you don't have any fresh corn on the cob, you can use frozen corn kernels. Just add them to the chowder frozen, and they will cook through as the chowder simmers.
- To add a bit of smokiness to the chowder, cook the bacon in a cast iron skillet over medium heat until crispy. Remove the bacon from the skillet and set aside. Then, add the onion and celery to the skillet and cook until softened. This will add a delicious smoky flavor to the chowder.
- If you want a thicker chowder, add a cornstarch slurry to the pot. To make a cornstarch slurry, whisk together 1 tablespoon of cornstarch and 1 tablespoon of water until smooth. Then, whisk the slurry into the simmering chowder until it has reached the desired thickness.
Conclusion:
Pumpkin corn chowder is a delicious and hearty soup that is perfect for a fall or winter meal. Made with fresh pumpkin, corn, and bacon, this chowder is packed with flavor. It's also easy to make, and can be made ahead of time. So next time you're looking for a warm and comforting soup, give this pumpkin corn chowder a try. You won't be disappointed!
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