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+ servings
Pumpkin & Chipotle Corn Chowder from The Food Charlatan
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5 from 1 vote

Pumpkin and Chipotle Corn Chowder

This pumpkin and chipotle corn chowder is so good. This tastes like a slightly-sweeter potato soup. It's nice and hearty.

Ingredients

  • 3 tablespoons butter , or vegetable oil
  • 7 cups Pumpkin, peeled and cut into 1-inch cubes
  • 1 large onion, diced
  • 3 tablespoons all-purpose flour
  • 1 quart reduced-sodium chicken stock
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 2 cups corn kernels, frozen
  • 1/2 cup heavy cream
  • 5 thyme sprigs, or 1 tablespoon dried thyme, or to taste
  • salt and freshly ground black pepper
  • 1 small bunch cilantro, stems removed and leaves roughly chopped

Instructions

  • Start by cutting up the pumpkin: see tutorial below.
  • Set a large stock pot over medium heat and add the butter or oil. Once it is hot and bubbly, add the onion and the chopped pumpkin. Cook for 5 minutes, stirring occasionally.
  • Add the 3 tablespoons of flour and stir for about a minute until it is all incorporated.
  • Slowly add in the quart of chicken broth, stirring all the while.
  • Add the chopped chipotle peppers, the corn, cream, and thyme, and bring to a boil.
  • Once it is boiling nicely, reduce to a simmer and continue cooking for about 20 minutes, or until the pumpkin is fork tender but not completely falling apart.
  • Remove from heat and season to taste with salt and pepper. You will want a pretty decent amount of salt. Taste as you go so you don't overdo it.
  • Add most of the cilantro, reserving some for garnish. Stir and serve!

Notes

This recipe calls for 2 chipotle peppers, which was perfect for my taste. It's bit of a kick, so if you aren't into that, add one.
Source: Dave Lieberman

Nutrition

Serving: 1 bowl, Calories: 188 kcal, Carbohydrates: 20 g, Protein: 5 g, Fat: 11 g, Saturated Fat: 6 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 1 g, Cholesterol: 32 mg, Sodium: 205 mg, Potassium: 555 mg, Fiber: 2 g, Sugar: 5 g, Vitamin A: 9294 IU, Vitamin C: 13 mg, Calcium: 47 mg, Iron: 2 mg