Description
This Pumpkin and Chipotle Corn Chowder is a comforting and hearty soup that combines the natural sweetness of pumpkin and corn with the smoky heat of chipotle peppers. Creamy and flavorful, this chowder is perfect for a cozy meal and offers a delicious twist on classic potato soup.
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. Set aside for cooking.
- Sauté Onion and Pumpkin: Heat a large stock pot over medium heat and add the butter or vegetable oil. Once hot and bubbly, add the diced onion and chopped pumpkin. Cook for 5 minutes, stirring occasionally to soften the vegetables without browning.
- Add Flour: Sprinkle in the 3 tablespoons of all-purpose flour and stir continuously for about a minute, ensuring the flour fully incorporates with the vegetables to help thicken the chowder.
- Add Chicken Stock: Slowly pour in the quart of reduced-sodium chicken stock while stirring constantly to avoid lumps and create a smooth base for the soup.
- Incorporate Remaining Ingredients: Add the finely chopped chipotle peppers, corn kernels, heavy cream, and thyme sprigs to the pot. Bring the mixture to a boil, stirring occasionally.
- Simmer the Soup: Once boiling, reduce the heat to a simmer. Cook gently for about 20 minutes, or until the pumpkin is fork-tender but still holds its shape to avoid mushiness.
- Season and Finish: Remove the pot from heat and season the chowder with salt and freshly ground black pepper to taste. Add most of the chopped cilantro, reserving some for garnish, and stir well to combine.
- Serve: Ladle the chowder into bowls, garnish with the remaining cilantro leaves, and serve hot. Enjoy this creamy, smoky, and slightly sweet chowder as a satisfying meal.
Notes
- This chowder has a comforting texture and flavor reminiscent of a slightly sweeter potato soup, making it perfect for autumn and winter.
- Adjust the amount of chipotle peppers based on your preferred level of spiciness.
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Use fresh or frozen corn kernels as desired; fresh corn will add a bit more sweetness and texture.
- This soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stove.
Nutrition
- Serving Size: 1 bowl
- 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