• Prep Time: 10 mins
  • Cooking Time: 30 mins
  • Serves: 10

Pumpkin and Chipotle Corn Chowder

  • Recipe Submitted by on

 Ingredients List

  • 3 tablespoons butter or vegetable oil
  • Flesh from a 3 pound pie-pumpkin, peeled and cut into 1-inch cubes (about 7 cups)
  • 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 frozen corn kernels
  • 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


Start by cutting up the pumpkin: see tutorial below.
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.
Add the 3 tablespoons of flour and stir for about a minute until it is all incorporated.
Slowly add in the quart of chicken broth, stirring all the while.
Add the chopped chipotle peppers, the corn, cream, and thyme, and bring to a boil.
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.
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.
Add most of the cilantro, reserving some for garnish. Stir and serve!

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