Best 2 Pumpkin Corn Chowder Recipes
In this culinary adventure, we present two enticing pumpkin corn chowder recipes that offer a symphony of flavors and textures. The first recipe, a traditional pumpkin corn chowder, embodies the essence of fall harvest. Savor the velvety broth infused with roasted pumpkin, sweet corn, aromatic herbs, and a touch of cream for added richness. Perfectly balanced and bursting with seasonal goodness, this classic dish is a true crowd-pleaser.
The second recipe takes a creative twist with a vegan pumpkin corn chowder. This dairy-free delight showcases the natural sweetness of pumpkin and corn, while incorporating the wholesome goodness of coconut milk and nutritional yeast. Savory spices like cumin and coriander add depth of flavor, while a hint of lime brightens and balances the taste profile. This plant-based chowder is not only delicious but also caters to vegan and allergy-conscious individuals.
Both recipes offer step-by-step instructions, helpful tips, and serving suggestions to ensure a seamless cooking experience. Whether you prefer a traditional or vegan approach, these pumpkin corn chowder recipes will warm your heart and tantalize your taste buds.
PUMPKIN & CORN CHOWDER
Low fat pumpkin chowder, one of my son's favorites (without the cayenne). Very easy to put together with very little prep time. WW points = 3/serving
Provided by Brooke the Cook in
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine broth, corn and onion in saucepan and bring to boil over medium-high heat. Reduce heat, cover and simmer 15-20 minutes until onion in tender.
- Return heat to medium-high and stir in pumpkin, blending well until mixture begins to boil.
- Reduce heat, cover and simmer another 5 minutes.
- Add milk, pepper and cayenne and continue stirring until heated through.
PUMPKIN AND CORN CHOWDER
Categories Soup/Stew Vegetable Appetizer Vegetarian High Fiber Healthy Simmer
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- heat butter or oil in a heavy bottomed 4 quart sauce pan and saute onion until soft and fragrant. add red peppers and continue cooking 2-3 min. Add pumpkin and cook another few minutes. Add tomatoes and herbs. when mixture comes to a boil add stock, return to boil then simmer about 5min. Add corn and heavy cream, bring to a boil, reduce heat and simmer until everything is cooked through and soup has thickened a little. Season with salt and pepper to taste, remove herb sprig and serve.
Tips:
- For the best flavor, use fresh pumpkin and corn. If using canned pumpkin, be sure to use unsweetened pumpkin puree.
- To make the chowder creamier, add a cup of half-and-half or heavy cream.
- If you want a spicier chowder, add a pinch of cayenne pepper or a few drops of hot sauce.
- For a smoky flavor, roast the pumpkin and corn before adding them to the chowder.
- To make the chowder ahead of time, cook it according to the recipe instructions and then let it cool completely. Store the chowder in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Conclusion:
Pumpkin corn chowder is a delicious and hearty soup that is perfect for a fall or winter meal. It is easy to make and can be tailored to your own taste. Whether you like it creamy, spicy, or smoky, there is a pumpkin corn chowder recipe out there for you. So grab a bowl and spoon and enjoy!
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