Pumpkin and Chipotle Corn Chowder
This pumpkin and chipotle corn chowder is so good. This tastes like a slightly-sweeter potato soup. It's nice and hearty.
Foto: The Food Charlatan — The Food Charlatan
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
- 1 small bunch cilantro (stems removed and leaves roughly chopped)
Steps
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Start by cutting up the pumpkin: see tutorial below.
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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.
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Add the 3 tablespoons of flour and stir for about a minute until it is all incorporated.
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Slowly add in the quart of chicken broth, stirring all the while.
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Add the chopped chipotle peppers, the corn, cream, and thyme, and bring to a boil.
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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.
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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.
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Add most of the cilantro, reserving some for garnish. Stir and serve!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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