Pumpkin Corn Chowder
Creamy, comforting, and packed with seasonal flavor, this Pumpkin Corn Chowder is the ultimate autumn-inspired soup to warm you up on chilly days. Featuring a harmonious blend of sweet pumpkin puree, hearty russet potatoes, and vibrant sweet corn, this chowder comes to life with the earthy richness of cumin, smoked paprika, and dried thyme. A touch of heavy cream adds luxurious silkiness, while chunks of sautéed onion, celery, and carrot create a satisfying texture. With just 45 minutes from prep to table, this easy, one-pot recipe is perfect for busy weeknights or casual gatherings. Serve it warm, garnished with fresh parsley for a pop of color and fresh flavor, and enjoy a delightful bowl of seasonal goodness.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic cloves, minced
- 2 stalks celery stalks, diced
- 1 medium carrot, diced
- 4 cups chicken or vegetable broth
- 1 cup canned pumpkin puree
- 2 cups frozen sweet corn
- 1 medium russet potato, peeled and diced
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot, melt the unsalted butter over medium heat.
Add the diced onion, minced garlic, diced celery, and diced carrot. Sauté for 5–7 minutes, or until the vegetables are softened and the onion is translucent.
Stir in the ground cumin, smoked paprika, dried thyme, salt, and ground black pepper. Cook for 1 more minute to bloom the spices.
Pour in the chicken or vegetable broth and bring to a boil.
Add the pumpkin puree, frozen sweet corn, and diced potato. Stir well to combine.
Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potato is tender.
Use an immersion blender to partially blend the soup, leaving some chunks of vegetables for texture. Alternatively, carefully transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream and cook for an additional 5 minutes, allowing the chowder to heat through.
Taste and adjust seasoning if needed, adding more salt or pepper to taste.
Ladle the pumpkin corn chowder into bowls and garnish with chopped fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
1788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.0 g | 153% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 6095 mg | 265% | |
| Total Carbohydrate | 154.9 g | 56% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 44.1 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3254 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
