Pumpkin and Chipotle Corn Chowder

Name: Pumpkin and Chipotle Corn Chowder
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 Servings
Ingredients: 3 tablespoons butter; 7 cups pumpkin; 1 large onion; 3 tablespoons all-purpose flour; 1 quart reduced-sodium chicken stock; 2 chipotle peppers in adobo sauce; 2 cups corn kernels; 1/2 cup heavy cream; 5 thyme sprigs; Salt and freshly ground black pepper; 1 small bunch cilantro

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
8 Servings
Calories
188 kcal
Course
Main Course
Cuisine
American

Pumpkin and Chipotle Corn Chowder

Whitney Jenkins

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

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Ingredients

Servings

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

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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 Information

Show Details

Serving 1bowl Calories 188kcal (9%) Carbohydrates 20g (7%) Protein 5g (10%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 32mg (11%) Potassium 555mg (16%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 9294IU (186%) Vitamin C 13mg (14%) Calcium 47mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 188 kcal

% Daily Value*

Serving	1bowl
Calories	188kcal	9%
Carbohydrates	20g	7%
Protein	5g	10%
Fat	11g	17%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	32mg	11%
Potassium	555mg	12%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	9294IU	186%
Vitamin C	13mg	14%
Calcium	47mg	5%
Iron	2mg	11%