Pumpkin Corn Chowder

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 152.7
  • Total Fat: 7.8 g
  • Cholesterol: 25.0 mg
  • Sodium: 603.3 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 3.9 g
  • Protein: 4.4 g

View full nutritional breakdown of Pumpkin Corn Chowder calories by ingredient
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Introduction

This lightly lemony pumpkin-corn chowder is oh so good. This lightly lemony pumpkin-corn chowder is oh so good.
Number of Servings: 7

Ingredients

    6 scallions
    3 cloves garlic
    1-inch piece fresh ginger
    1 tablespoon butter
    2 (14.5 oz) cans chicken broth
    15 oz can pureed pumpkin
    16 oz bag frozen corn kernels
    1/4 teaspoon cayenne
    1/2 cup heavy cream
    Zest of 1 Lemon
    Pinch of dried thyme
    Salt to taste, about 1/2 to 1 teaspoon
    1/4 teaspoon black pepper

Directions

Remove the scallions’ green portions and set aside, reserving them for garnish. Slice the white parts of the scallions. Mince the garlic and ginger.

In a large pot over medium-low heat, melt the butter.

Add the scallions and sauté, stirring occasionally, until tender, about 3 minutes.

Add the garlic and ginger. Cook, stirring, for 1 minute.

Add the chicken broth, pumpkin, corn and cayenne. Increase the heat to medium. Simmer, partially covered, for 15 minutes.

Turn off heat, add heavy cream, lemon zest, thyme, salt and black pepper. Puree with a stick blender.

Serve garnished with the reserved scallion greens, if desired.

Serving Size: 1 cup is a serving size. Recipe makes approximately 7 cups of soup.

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