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.
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Luke Mitchell
[email protected]This soup is a great way to use up leftover pumpkin and corn. It's also a great way to warm up on a cold night.
Moses Kagiri
[email protected]I love this soup! It's so easy to make and it's always a hit with my family.
Mangala Jayanath
[email protected]This soup is the perfect fall comfort food. It's so warm and inviting.
Janet Nasiriiri
[email protected]I made this soup for a potluck and it was a huge hit! Everyone loved it.
Anfal Alsanea
[email protected]This soup is so flavorful and satisfying. I love the combination of pumpkin and corn.
Mustak ahmed Jusef
[email protected]I've made this soup several times now and it's always a crowd-pleaser. It's the perfect comfort food for a cold night.
Mike Benkovich
[email protected]This soup was so easy to make and it turned out so well! I used canned pumpkin and corn, and it was still delicious.
Old Man broke again
[email protected]I made this soup last week and it was a hit! My husband and kids loved it. It's a great way to use up leftover pumpkin and corn.
Jhaan Khan
[email protected]This pumpkin corn chowder was absolutely delicious! I made it for my family last night and everyone loved it. The flavors were perfect and the soup was so creamy and satisfying. I will definitely be making this again soon.