Description
A hearty and flavorful Pumpkin and Chipotle Corn Chowder that combines the sweetness of pumpkin and corn with the smoky heat of chipotle peppers for a comforting and slightly spicy soup perfect for any season.
Ingredients
Scale
Soup Base
- 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
Flavor and Texture
- 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 following the tutorial if needed.
- Sauté Vegetables: Heat a large stock pot over medium heat and melt the butter or heat oil until hot and bubbly. Add diced onion and chopped pumpkin, and cook for about 5 minutes, stirring occasionally to soften without browning.
- Add Flour: Stir in the 3 tablespoons of flour and cook for about one minute until fully incorporated, which will help thicken the chowder.
- Add Broth: Gradually pour in the quart of chicken stock while stirring constantly to avoid lumps, creating a smooth soup base.
- Incorporate Remaining Ingredients: Add the finely chopped chipotle peppers, frozen corn kernels, heavy cream, and thyme. Bring the mixture to a boil over medium-high heat.
- Simmer: Once boiling, reduce heat to a simmer and cook for about 20 minutes until the pumpkin is tender but retains some shape, stirring occasionally to prevent sticking.
- Season and Finish: Remove from heat, add salt and freshly ground black pepper to taste, seasoning generously but carefully. Stir in most of the chopped cilantro, reserving some for garnish.
- Serve: Ladle the chowder into bowls, garnish with remaining cilantro, and enjoy warm.
Notes
- This chowder has a slightly sweet flavor reminiscent of potato soup, making it both hearty and comforting.
- Adjust chipotle peppers to control spice level according to your preference.
- Use fresh thyme if possible for the best flavor, but dried thyme works well too.
- For a vegetarian version, substitute chicken stock with vegetable broth and use olive oil instead of butter.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 188
- 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
