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
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
- 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.
