Creamy Pumpkin Corn Chowder
A silky, cozy pumpkin chowder loaded with corn, potatoes, and warm spices. Thick, creamy, and comforting — perfect for chilly days.
Ingredients
- 2 tbsp butter or olive oil
- 1 onion diced
- 2 garlic cloves minced
- 2 medium potatoes peeled & diced
- 1 cup canned pumpkin puree
- 2 1/2 cups chicken or vegetable broth
- 1 1/2 cups corn fresh, frozen, or canned
- 1 cup heavy cream or half-and-half
- Salt & black pepper
- Seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp nutmeg
- 1/2 tsp dried thyme or 1 tsp fresh
- 1 bay leaf optional
- Toppings
- Crisp bacon
- Parsley or chives
- Extra corn sautéed in butter
- Swirl of cream
- Substitutions
- Coconut milk for dairy-free
- Evaporated milk or milk + cornstarch for lighter
- Sweet potatoes instead of white potatoes
- Optional veggies: carrots celery, bell pepper
Instructions
- Melt butter over medium heat; sauté onion until soft. Add garlic briefly.
- Add potatoes and pumpkin; stir to coat.
- Pour in broth; add paprika, nutmeg, thyme, bay leaf, salt & pepper.
- Bring to a simmer; cover and cook ~15 mins until potatoes are tender.
- Stir in corn and cream; simmer uncovered 5–10 mins on low (don’t boil).
- Blend part of chowder for thicker texture, or leave chunky.
- Remove bay leaf, taste, adjust seasoning, and serve with toppings.
Notes
Brown the corn in butter first for deeper flavor
Add a pinch of brown sugar if you want slight sweetness
A squeeze of lemon before serving brightens the taste
To thicken more: blend some soup or add 1 tbsp cream cheese