Corn and Pumpkin Chowder 🌽🎃
Cook Time: 45 minutes
Prep Time: 15 minutes
Total Time: 1 hour
Servings: 6-8
Calories: 842.3 per serving
Rating: ⭐⭐⭐⭐⭐ (No ratings yet)
Description
I put up a lot of corn at the end of summer, and this delightful chowder has become one of our favorite ways to savor it during the cozy fall and winter months. It’s not just a soup; it’s a warm hug in a bowl, perfect for starting off Thanksgiving feasts or adding a touch of comfort to any meal.
Ingredients
| Quantity | Ingredient |
|---|---|
| 1/2 cup | Butter |
| 4 | Leeks |
| 1/2 | Onion |
| 6-8 ears | Corn |
| 2 cups | Pumpkin |
| 1 1/2 quarts | Chicken broth |
| 1 tsp | Salt |
| 1/4 lb | Bacon |
| – | Ground allspice |
| 1 pinch | Black pepper |
| – | Heavy cream |
Instructions
-
Preparation:
- Start by shucking the corn and removing the kernels from the cobs. You should have about 6-8 ears’ worth of kernels.
- Peel and chop the pumpkin into small cubes, about 2 cups’ worth.
-
Cooking:
- In a large soup kettle over medium heat, melt the butter until it starts to sizzle gently.
- Add in the leeks and onions, stirring occasionally, until they become soft and fragrant, about 5-7 minutes.
-
Building the Base:
- Sprinkle in the all-purpose flour, stirring continuously to create a roux that will thicken our chowder.
- Toss in the fresh corn kernels and cubed pumpkin, stirring to combine everything well.
- Slowly pour in the chicken broth, stirring as you go to avoid any lumps.
-
Simmering Goodness:
- Season with a teaspoon of salt, then lower the heat to a gentle simmer.
- Let the chowder bubble away for about 10 minutes, allowing the flavors to meld and the veggies to become tender.
-
Adding the Bacon:
- While the chowder simmers, crisp up the bacon in a separate pan until it’s beautifully golden and crunchy.
- Once done, remove the bacon from the pan and set it aside on a paper towel to drain.
-
Blending for Creaminess:
- Now, for that velvety texture, we’re going to blend half of the chowder.
- Carefully transfer half of the soup into a blender or food processor, blending until smooth and creamy.
- Return the blended mixture back into the soup kettle, stirring well to combine.
-
Infusing Flavor:
- Time to spice things up! Add a pinch of ground allspice for a hint of warmth and depth.
- Give it a few grindings of black pepper, adjusting to your taste preferences.
-
Creamy Finish:
- Pour in a generous splash of heavy cream, stirring gently to incorporate.
- Let the chowder simmer for an additional 2-3 minutes, allowing all the flavors to meld into creamy perfection.
-
Serving:
- Ladle this luscious Corn and Pumpkin Chowder into bowls, each serving a hearty spoonful of comfort.
- Crumble the crispy bacon over the top for a delightful crunch and extra flavor.
-
Enjoy!
- Serve this cozy bowl of goodness piping hot, perhaps with a sprinkle of fresh herbs or a dash of hot sauce for an added kick.
- It’s a fantastic starter for Thanksgiving dinners, brunch gatherings, or simply when you crave a bowl of soul-warming goodness.
Tips & Tricks
- For a vegetarian twist, swap out the chicken broth for vegetable broth and omit the bacon. You’ll still get a rich, flavorful chowder!
- Want a thicker chowder? Blend more or all of the soup for a creamier consistency.
- This chowder tastes even better the next day as the flavors have had time to meld together. Store leftovers in an airtight container in the fridge for up to 3 days.
There you have it! A heartwarming Corn and Pumpkin Chowder that’s bursting with autumn flavors and perfect for any occasion. 🍂🥣 Enjoy every spoonful of this cozy, comforting dish!
