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Pumpkin Corn Chowder
Super easy
Cheap

A wonderful dish for any holiday gathering. Also can be served out of a hallowed-out pumpkin for a special surprise alongside a dinner salad and some cornbread or biscuits.

Prep

3h

Cook

50m

Ingredients

For 6 Serving(s)

Ingredients

3 Tbs Butter or Olive oil
1 Medium Onion, peeled and chopped
3 Cloves Garlic, minced
1/2 Cup Well-scrubbed sweet potato, cut into 1/2-inch chunks
6 Cups Vegetable broth
1 Cup Pumpkin puree
1 Cup Corn, frozen or cut from the cob
1/2 Tsp Dried thyme
1/2 Tsp Crumbled dried sage
1/2 Cup Light cream or half-and-half (vegans may substitute soy or rice milk or 2 tablespoons nut butter)
Salt and freshly-ground pepper to taste

Pumpkin Corn Chowder Directions

  1. Heat butter or olive oil in a large soup pot over medium heat. Add onion, garlic, and sweet potato. Saute, stirring to coat the vegetables with the butter, until onion is translucent, just a few minutes.
  2. Add vegetable broth and bring to a boil. Reduce heat to low and cook, covered, 30 minutes, until sweet potato is tender.
  3. Add pumpkin puree, corn, and herbs. Bring back to a boil, then reduce heat again and cook over low heat for 10 minutes. Stir in cream and remove soup from the heat.
  4. Puree half the soup in a blender and return it to the pot, stirring well to combine. Add salt and pepper to taste.

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