Pumpkin and Chipotle Corn Chowder Recipe

If you’re looking for a soup that feels like a warm hug on a chilly day, this Pumpkin and Chipotle Corn Chowder Recipe is just the ticket. I absolutely love how the natural sweetness of pumpkin pairs with the smoky heat of chipotle peppers—it’s a combination that surprises you in the best way. Whether you’re craving comfort food for a weeknight dinner or something a bit special for fall gatherings, this chowder never disappoints.

When I first tried this recipe, I was amazed at how easy it was to make something that looked and tasted like it took hours to prepare. You’ll find that it’s hearty yet light, and the splash of cream adds just enough richness without feeling heavy. Plus, the frozen corn keeps things simple, making this Pumpkin and Chipotle Corn Chowder Recipe perfect for busy days or last-minute guests.

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Ingredients You’ll Need

This Pumpkin and Chipotle Corn Chowder Recipe uses ingredients that complement each other beautifully, creating layers of flavor without complicating your prep. Keep an eye out for fresh pumpkin or a good quality roasting pumpkin at the market—it’s the star here.

• Butter or vegetable oil: Butter adds richness, but vegetable oil works fine if you prefer a neutral base.
• Peeled pumpkin: Use a sweet, dense pumpkin for best texture and flavor—avoid carving pumpkins.
• Large onion: Provides a savory sweetness that builds the soup’s flavor foundation.
• All-purpose flour: Helps thicken the chowder so it’s creamy without needing heavy cream alone.
• Reduced-sodium chicken stock: Low salt lets you control seasoning precisely.
• Chipotle peppers in adobo sauce: These smoky, spicy gems infuse the soup with depth and warmth.
• Corn kernels (frozen): Frozen corn gives you convenience, plus bursts of sweetness and texture.
• Heavy cream: Adds luscious creaminess—feel free to adjust the amount to taste.
• Thyme sprigs or dried thyme: A few sprigs bring a subtle earthiness that rounds out the flavors.
• Salt and freshly ground black pepper: Essential for bringing all the flavors together.
• Cilantro: Fresh cilantro at the end brightens the chowder with a fresh herbal note.

Variations

I like to play around with this Pumpkin and Chipotle Corn Chowder Recipe depending on what I have on hand or who I’m cooking for—you should definitely feel free to customize it too. Whether it’s making it vegan-friendly or turning up the heat, it’s super adaptable.

• Vegan Variation: I swapped out the butter for olive oil and used vegetable broth instead of chicken stock, then added coconut milk instead of cream—still rich and delicious!
• Spice Level: For those who love it hotter, I sometimes add an extra chipotle pepper or a pinch of cayenne. Just be sure to add gradually so it doesn’t overpower that cozy sweetness.
• Chunky or Smooth: Sometimes I blend part of the chowder for a creamier texture but leave some pumpkin cubes and corn whole for a satisfying bite.
• Herbs Swap: If you don’t have thyme, rosemary or sage both work beautifully and bring their own unique flair.

How to Make Pumpkin and Chipotle Corn Chowder Recipe

Step 1: Prep Your Pumpkin and Onion

Start by peeling your pumpkin and cutting it into 1-inch cubes. If you haven’t tackled fresh pumpkin before, don’t worry—it’s easier than it looks! I like to use a sturdy sharp knife and peel the skin off in strips, then cut. Dice your onion on the side so everything’s ready to go when you start cooking.

Step 2: Sauté the Base

Heat your butter or oil in a large stock pot over medium heat until bubbly. Toss in the diced onion and pumpkin cubes, cooking for about 5 minutes, stirring occasionally. You want the onions translucent and the pumpkin fragrant but not falling apart yet—that’s key to good texture later on.

Step 3: Add Flour and Build Your Chowder

Sprinkle the all-purpose flour over the vegetables and stir constantly for about one minute. This cooks out the raw flour taste and helps thicken your chowder beautifully. Then, slowly pour in the chicken stock, stirring as you go to avoid lumps.

Step 4: Spice It Up and Simmer

Add your finely chopped chipotle peppers, corn kernels, heavy cream, and thyme sprigs. Bring everything to a boil, then reduce the heat and let it simmer gently for 20 minutes or until the pumpkin is fork-tender but hasn’t turned to mush. This balance keeps the texture inviting and silky.

Step 5: Season and Finish with Cilantro

Remove from heat and season generously with salt and freshly ground black pepper—you want to taste, so add a bit at a time. Then stir in most of the chopped cilantro, reserving some for garnish. It adds a fresh pop that brightens the richness of the soup.

How to Serve Pumpkin and Chipotle Corn Chowder Recipe

Garnishes

I love topping this chowder with a little more fresh cilantro and sometimes a squeeze of lime juice to brighten everything up. A dollop of sour cream or Greek yogurt adds extra creaminess and cools down the spice perfectly. If I’m feeling fancy, a sprinkle of toasted pumpkin seeds adds a lovely crunch.

Side Dishes

This chowder pairs wonderfully with crusty bread or garlic toast—I’ve even served it with a simple arugula salad for a lighter meal. For something heartier, warm grilled cheese sandwiches or cornbread rounds out the comfort vibe perfectly.

Creative Ways to Present

For a special occasion, I like to ladle the chowder into hollowed-out mini pumpkins—it’s cute and instantly festive. You can also serve it in mason jars for an informal gathering or family-style in a big soup tureen so everyone can help themselves.

Make Ahead and Storage

Storing Leftovers

I store any leftover chowder in an airtight container in the refrigerator—it keeps well for up to 3 days. When reheating, I prefer to do it gently on the stove to prevent the cream from separating, stirring frequently until warmed through.

Freezing

This Pumpkin and Chipotle Corn Chowder Recipe freezes nicely, which is great for batch cooking. I freeze it in portions without the cream, adding the cream fresh when reheating to keep the texture silky and fresh.

Reheating

To reheat, warm the soup slowly over medium-low heat, stirring frequently. If needed, add a splash of broth or cream to refresh the consistency, and adjust the seasoning before serving.

FAQs

Final Thoughts

This Pumpkin and Chipotle Corn Chowder Recipe has become a staple in my kitchen for good reason. It’s comforting, flavorful, and surprisingly easy to make, which can be a lifesaver on busy days or when you want to feed a crowd without fuss. I hope you enjoy making it as much as my family and I do—it’s the kind of recipe that invites you to slow down, savor every spoonful, and maybe even ask for seconds.

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