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I am so craving cooler weather. We got a week of mild and cool weather and it was a complete Fall tease. We are now back to the muggy mid-80’s and it’s making me really hate global warming. It’s October — it really should be cooled down by now! I have been doing all the Fall things to try to will Fall to come back.
Burning pumpkin chai candles, baking with warming spices, making this harvest corn and pumpkin chowder, pulling out all my scarves, boots, sweaters, and buying some key pieces to my Fall wardrobe. It’s driving me nuts I can barely wear any of it right now. The only thing that’s making it feel remotely Fall-ish is my kitchen. And with that, let’s have a little chat about this chowder.
When I was making this, I didn’t think it would end up being one of our favorite soups. When I was making this, I was just in the mood for Fall so I wanted something pumpkin and something with corn. The more and more I built into this chowder, the more I loved it.
It’s SOOO creamy and hearty. It has so much texture (which I love) and it’s super chunky.
Funny story about “chunky” and although this is probably not a good selling point for this harvest corn and pumpkin chowder…but I thought it was funny.
I was home the day I made this corn and pumpkin chowder and I texted Winston’s pet sitter and asked if she wanted me to bring her any and she didn’t respond. I was heading out to pick up Winston and I was nervous she would text me halfway there that she wanted some so I brought a container along with me. When I got there she told me she wasn’t a fan of chowder because it reminds her of too many college nights, LOL
Well, I guess if you look at it that way…
ANYWAY. If you don’t have an aversion to chunky chowders, then this is definitely for you. It makes a good amount and since we love leftovers, it was such a great thing to have in the fridge to reheat. It reheats like a dream and it’s even thicker and even creamier — if that’s even imaginable!
Harvest Corn and Pumpkin Chowder
- 2 tablespoons unsalted butter
- ⅔ cup diced white onion
- 3 garlic cloves, minced
- 3 large carrots, diced
- 4 stalks of celery, diced
- 3 cups diced potatoes
- 1 ½ cups frozen corn, thawed
- 3 tablespoons all-purpose flour
- 15 ounce pumpkin puree
- 2 cups whole milk
- 1 cup chicken broth
- Salt and pepper, to taste
- Chopped chives, for topping (optional)
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- In a heavy-bottom pot over medium-high heat, melt butter. Add onions, garlic, carrots, and celery and cook until translucent.
- Add potatoes and corn then sprinkle flour over the mixture and stir to incorporate. Add the pumpkin puree and stir.
- Pour whole milk and chicken broth then bring mixture to a simmer. Season with salt and pepper then cover pot and let thicken for 12-15 minutes, stirring occasionally.
- Remove from heat and divide evenly amongst bowls.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Sunday 23rd of June 2019
Exactly what I was looking for! I used veggie broth, almond milk, and canola oil to make it vegan. YUM!!! Great recipe and easily adaptable.
Wednesday 26th of June 2019
so glad you were able to adapt it to your dietary needs!
Sunday 23rd of December 2018
This looks great! Do you think it would freeze well?
Monday 24th of December 2018
Yes, I believe this would freeze well!
Sunday 18th of March 2018
This was delicious! The simple ingredients really let everything shine. Thanks for the yummy recipe!
Tuesday 20th of March 2018
I'm so glad you enjoyed it!
Wednesday 1st of November 2017
Yum!! Sounds delicious...my partners and I are currently living with relatives who have onion and garlic intolerances, what would you suggest as an alternative to the flavor that they add if we were to leave them out?
Friday 3rd of November 2017
Could you use leeks instead? Milder taste but would definitely be a good substitute!
Tuesday 17th of October 2017
Julie, I made this over the weekend, and it was delicious. I added more stock (and used vegetable stock for my pescetarian bf) and to make it protein rich for dinner, we added some shrimp that was sauteed in garlic right before serving. We really loved it!
Thursday 19th of October 2017
That sounds delicious! I love your shrimp addition! Thanks for letting me know :)