• Prep Time: 15 MINS
  • Cooking Time: 25 MINS
  • Serves: 6

Harvest Corn and Pumpkin Chowder

  • Recipe Submitted by on

 Ingredients List

  • 2 tablespoons unsalted butter
  • 2/3 cup diced white onion
  • 3 garlic cloves, minced
  • 3 large carrots, diced
  • 4 stalks of celery, diced
  • 3 cups diced potatoes
  • 1 1/2 cups frozen corn, thawed
  • 3 tablespoons all-purpose flour
  • 1: 15-ounce can pumpkin puree
  • 2 cups whole milk
  • 1 cup chicken broth
  • Salt and pepper, to taste
  • Chopped chives, for topping (optional)


In a heavy-bottom pot over medium-high heat, melt butter. Add onions, garlic, carrots, and celery and cook until translucent.

Add potatoes and corn then sprinkle flour over the mixture and stir to incorporate. Add the pumpkin puree and stir.

Pour whole milk and chicken broth then bring mixture to a simmer. Season with salt and pepper then cover pot and let thicken for 12-15 minutes, stirring occasionally.

Remove from heat and divide evenly amongst bowls.

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