There’s something incredibly comforting about a creamy, flavorful chowder that feels like a warm hug in a bowl. This Pumpkin and Chipotle Corn Chowder Recipe perfectly balances the sweet, velvety pumpkin with a smoky kick from chipotle peppers, plus the fresh pop of corn and herbs. It’s a vibrant, cozy dish that’s just right for cool evenings or whenever you want to bring a little southern warmth to your table. Trust me, once you try this chowder, it’ll become one of your favorite go-to recipes to share with family and friends.
Ingredients You’ll Need
This Pumpkin and Chipotle Corn Chowder Recipe uses simple, straightforward ingredients that work harmoniously to create rich flavor and satisfying texture. Each component adds a unique touch—from the sweetness of fresh pumpkin and corn to the smoky depth of chipotle and the fresh brightness of cilantro.
- Butter or vegetable oil: Provides a luscious base to sauté the vegetables.
- Peeled pumpkin cubes: The star ingredient, offering sweetness and creamy texture when cooked.
- Large diced onion: Builds the aromatic foundation with mild sweetness.
- All-purpose flour: Helps thicken the chowder to the perfect consistency.
- Reduced-sodium chicken stock: Adds a savory depth without overpowering the other flavors.
- Chipotle peppers in adobo sauce: Bring smoky heat and richness—use finely chopped for even flavor distribution.
- Corn kernels: The sweetness and crunch contrast beautifully with the creamy base.
- Heavy cream: Enriches the chowder, giving it a velvety mouthfeel.
- Thyme sprigs or dried thyme: Infuses the chowder with an earthy, herbal note.
- Salt and freshly ground black pepper: Essential seasonings to enhance and balance all the flavors.
- Fresh cilantro leaves: Added at the end to brighten and freshen each spoonful.
How to Make Pumpkin and Chipotle Corn Chowder Recipe
Step 1: Prepare the Pumpkin
Start by peeling and cutting the pumpkin into 1-inch cubes. If pumpkin feels intimidating to prep, take your time and use a sharp knife—this step sets the stage for that wonderful creamy texture you’re aiming for.
Step 2: Sauté Onion and Pumpkin
Heat butter or oil over medium heat in a large stock pot until hot and bubbling. Add the diced onion and pumpkin cubes, cooking for about 5 minutes while stirring occasionally. This softens the vegetables and unlocks their natural sweetness, a crucial flavor-building step.
Step 3: Incorporate the Flour
Sprinkle in 3 tablespoons of all-purpose flour and stir continuously for about one minute. This coats the veggies and creates a base to thicken the chowder evenly as it cooks. It might look like a paste at this point, but that’s exactly what you want!
Step 4: Add Chicken Stock
Slowly pour in the quart of reduced-sodium chicken stock while stirring constantly. This gradual addition prevents lumps and helps the flour blend seamlessly, shaping the chowder’s smooth and luscious broth.
Step 5: Bring in the Chipotle, Corn, Cream, and Thyme
Mix in the finely chopped chipotle peppers, corn kernels, heavy cream, and thyme. These ingredients bring the signature smoky, sweet, and herbal flavors that make this chowder shine. Bring the pot to a rolling boil to marry all these tastes together.
Step 6: Simmer Until Tender
Lower the heat to a gentle simmer and cook for about 20 minutes until the pumpkin is fork tender but still holds some shape. The chowder will thicken and intensify in flavor during this time, so patience here truly pays off.
Step 7: Season to Perfection
Remove the pot from heat and season generously with salt and freshly ground black pepper. Taste as you go—this step is vital because it balances and enhances the smoky, creamy flavors that make the Pumpkin and Chipotle Corn Chowder Recipe so irresistible.
Step 8: Stir in the Cilantro and Serve
Add most of the chopped cilantro to the pot, reserving some for garnish. The vibrant herb freshness adds a bright finishing touch just before serving, making each spoonful feel fresh and lively.
How to Serve Pumpkin and Chipotle Corn Chowder Recipe
Garnishes
For garnish, sprinkle reserved cilantro leaves on top along with a dollop of sour cream or a little shredded cheese if you like. A few crispy tortilla strips or a dash of smoked paprika adds texture and visual appeal, making your bowl even more inviting.
Side Dishes
This chowder pairs beautifully with crusty bread or warm cornbread to scoop up every last drop. A simple side salad with tangy vinaigrette complements the richness perfectly, balancing the smoky and creamy elements with fresh crunch.
Creative Ways to Present
Serve the chowder in hollowed-out mini pumpkins for a festive touch, especially great for autumn gatherings. You can also drizzle a swirl of chipotle-infused cream or olive oil on top for that gourmet wow factor everyone will notice.
Make Ahead and Storage
Storing Leftovers
Allow the chowder to cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days. The flavors meld beautifully overnight, making leftovers even more delicious.
Freezing
Pumpkin and Chipotle Corn Chowder Recipe freezes well. Put cooled chowder into freezer-safe containers, leaving space for expansion, and freeze for up to 3 months. For best results, add fresh cilantro after thawing to maintain its vibrant flavor.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the chowder thickens too much after freezing, just stir in a splash of stock or cream to loosen it back to perfect chowder consistency.
FAQs
Can I make this chowder vegetarian?
Absolutely! Just swap the chicken stock for vegetable broth, and you’ll keep all the smoky, sweet, comforting flavors intact.
How spicy is the chipotle in this chowder?
The chipotle peppers add a smoky heat that lingers but isn’t overwhelming. You can adjust the amount you add depending on your spice preference—start with less and build up if you want more kick.
What type of pumpkin is best for this recipe?
Pie pumpkins or sugar pumpkins work best because they’re sweeter and less watery than carving pumpkins. Their texture breaks down nicely while retaining just enough bite.
Can I substitute the heavy cream?
Yes, you can use half-and-half for a lighter version or coconut cream if you prefer a dairy-free option; just keep in mind the coconut cream will add its own subtle flavor.
Is it necessary to peel the pumpkin?
Peeling is recommended because the skin can be tough and unpleasant in the chowder. Once peeled and cubed, the pumpkin cooks down perfectly to smooth, tender pieces.
Final Thoughts
If you’re craving something cozy, a little smoky, and downright delicious, this Pumpkin and Chipotle Corn Chowder Recipe is a total game changer. It’s simple enough for weeknights yet special enough to impress guests, and every spoonful bursts with comforting autumn flavors. Invite your loved ones over, serve this up with a smile, and watch it become a cherished meal in your kitchen, just like it is in mine!
Print
Pumpkin and Chipotle Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 generous servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Pumpkin and Chipotle Corn Chowder is a comforting and flavorful fall soup that combines sweet pumpkin, smoky chipotle peppers, and sweet corn kernels in a creamy broth. Made with simple ingredients and cooked on the stovetop, it’s perfect for a cozy meal and serves eight generously.
Ingredients
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
- 1 small bunch cilantro (stems removed and leaves roughly chopped)
Instructions
- Prepare the pumpkin: Peel and cut the pumpkin into 1-inch cubes as described in the tutorial.
- Sauté vegetables: Heat a large stockpot over medium heat and add the butter or vegetable oil. Once melted and hot, add the diced onion and cubed pumpkin. Cook for about 5 minutes, stirring occasionally until they begin to soften.
- Add flour: Sprinkle in the all-purpose flour and stir continuously for about one minute to incorporate and cook off the raw flour taste.
- Add chicken stock: Gradually pour in the reduced-sodium chicken broth while stirring to prevent lumps and create a smooth base.
- Add flavorings and corn: Stir in the finely chopped chipotle peppers, frozen corn kernels, heavy cream, and thyme sprigs. Increase heat to bring the mixture to a boil.
- Simmer the chowder: Once boiling, reduce heat to a gentle simmer and cook for approximately 20 minutes, until the pumpkin is fork-tender but still holds its shape.
- Season to taste: Remove the pot from the heat and season generously with salt and freshly ground black pepper, tasting as you go to avoid over-salting.
- Finish with cilantro and serve: Stir in most of the chopped cilantro leaves, reserving some for garnish. Ladle the chowder into bowls and garnish with the remaining cilantro before serving.
Notes
- You can substitute butter with vegetable oil or olive oil for a dairy-free option.
- If you prefer a spicier chowder, increase the number of chipotle peppers or add a pinch of cayenne pepper.
- The chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a vegetarian version, substitute chicken stock with vegetable broth and omit heavy cream or replace with a plant-based cream.
- Make sure not to overcook the pumpkin to preserve some texture; it should be tender but not mushy.
