Description
This Pumpkin and Chipotle Corn Chowder is a hearty, flavorful soup combining the natural sweetness of pumpkin and corn with the smoky heat of chipotle peppers. Creamy and comforting, it’s perfect for a cozy meal, offering a slightly sweet twist on traditional potato soups with an aromatic thyme finish and fresh cilantro garnish.
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 Pumpkin: Peel and cut the pumpkin into 1-inch cubes to ensure even cooking and ease of blending flavors.
- Sauté Vegetables: Heat a large stock pot over medium heat. Add butter or oil and let it become hot and bubbly. Add the diced onion and cubed pumpkin, cooking for about 5 minutes while stirring occasionally to soften the ingredients.
- Add Flour: Sprinkle the flour evenly over the vegetables and stir continuously for about one minute to incorporate it and create a roux for thickening the chowder.
- Incorporate Chicken Stock: Gradually pour in the reduced-sodium chicken stock while stirring constantly to avoid lumps and blend the roux smoothly into the liquid.
- Add Flavorings: Stir in finely chopped chipotle peppers, corn kernels, heavy cream, and thyme sprigs. Increase the heat to bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to maintain a gentle simmer. Cook for about 20 minutes until the pumpkin is tender but not falling apart, allowing flavors to meld.
- Season and Finish: Remove from heat and season with salt and freshly ground black pepper to taste. Add most of the chopped cilantro, reserving some for garnish, stir well.
- Serve: Ladle the chowder into bowls and garnish with the remaining fresh cilantro leaves to add brightness and freshness.
Notes
- This chowder tastes like a slightly sweeter potato soup, offering a comforting and hearty meal.
- Adjust the amount of chipotle peppers to control the heat level according to your preference.
- Frozen corn works well, but fresh corn can be used in season for enhanced sweetness.
- For a vegetarian version, substitute chicken stock with vegetable broth.
- The pumpkin should be fork tender but not mushy to maintain texture in the chowder.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- 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
