Pumpkin Corn Chowder
Super easy
Cheap
A wonderful dish for any holiday gathering. Also can be served out of a hallowed-out pumpkin for a special surprise alongside a dinner salad and some cornbread or biscuits.
Prep
Cook
Ingredients
For
6
Serving(s)
Ingredients
| 3 Tbs Butter or Olive oil |
| 1 Medium Onion, peeled and chopped |
| 3 Cloves Garlic, minced |
| 1/2 Cup Well-scrubbed sweet potato, cut into 1/2-inch chunks |
| 6 Cups Vegetable broth |
| 1 Cup Pumpkin puree |
| 1 Cup Corn, frozen or cut from the cob |
| 1/2 Tsp Dried thyme |
| 1/2 Tsp Crumbled dried sage |
| 1/2 Cup Light cream or half-and-half (vegans may substitute soy or rice milk or 2 tablespoons nut butter) |
| Salt and freshly-ground pepper to taste |
Pumpkin Corn Chowder Directions
- Heat butter or olive oil in a large soup pot over medium heat. Add onion, garlic, and sweet potato. Saute, stirring to coat the vegetables with the butter, until onion is translucent, just a few minutes.
- Add vegetable broth and bring to a boil. Reduce heat to low and cook, covered, 30 minutes, until sweet potato is tender.
- Add pumpkin puree, corn, and herbs. Bring back to a boil, then reduce heat again and cook over low heat for 10 minutes. Stir in cream and remove soup from the heat.
- Puree half the soup in a blender and return it to the pot, stirring well to combine. Add salt and pepper to taste.