Description
This Pumpkin and Chipotle Corn Chowder is a hearty, comforting soup that combines the natural sweetness of pumpkin and corn with the smoky, spicy kick of chipotle peppers. Creamy and flavorful, it’s perfect for a cozy autumn meal or any time you crave a warming, satisfying chowder.
Ingredients
Scale
Main 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, to taste
- 1 small bunch cilantro, stems removed and leaves roughly chopped
Instructions
- Prepare the Pumpkin: Peel and cut the pumpkin into 1-inch cubes. This size allows the pumpkin to cook evenly in the chowder.
- Sauté Onion and Pumpkin: Heat a large stockpot over medium heat and add the butter or vegetable oil. When hot and bubbly, add the diced onion and pumpkin pieces. Cook for about 5 minutes, stirring occasionally, until the onion softens and pumpkin begins to slightly tenderize.
- Add Flour: Sprinkle in 3 tablespoons of all-purpose flour and stir continuously for about one minute to incorporate it fully with the vegetables. This will help thicken the chowder later.
- Incorporate Chicken Stock: Slowly pour in the quart of reduced-sodium chicken stock while stirring constantly to avoid lumps and to blend the flour evenly into the liquid base.
- Add Flavorings and Corn: Stir in the finely chopped chipotle peppers, frozen corn kernels, heavy cream, and thyme sprigs. Bring the mixture to a boil on medium-high heat.
- Simmer the Chowder: Once boiling, reduce the heat to a simmer and cook uncovered for about 20 minutes. The pumpkin should become fork-tender but still hold its shape slightly, allowing for a pleasant texture.
- Season: Remove the pot from heat. Season the chowder with salt and freshly ground black pepper to taste. It’s recommended to add a generous amount of salt but adjust carefully by tasting so as not to over-salt.
- Add Cilantro and Serve: Stir in most of the chopped cilantro, reserving some leaves for garnish. Serve the chowder hot, garnished with the remaining fresh cilantro.
Notes
- This chowder tastes similar to a slightly sweeter potato soup, offering a hearty and comforting meal.
- You can adjust chipotle pepper quantity to make it more or less spicy according to your taste.
- Use vegetable broth instead of chicken stock for a vegetarian version.
- For a dairy-free option, substitute heavy cream with coconut milk or cashew cream.
- Frozen corn is convenient, but fresh corn can enhance texture and sweetness.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 188 kcal
- Sugar: 5 g
- Sodium: 205 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 32 mg
