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 (28 g) unsalted butter
- ⅔ cup (107 g) diced white onion
- 3 garlic cloves, minced
- 3 large carrots, diced
- 4 stalks of celery, diced
- 3 cups (630 g) diced potatoes
- 1 ½ cups (248 g) frozen corn, thawed
- 3 tablespoons all-purpose flour
- 15 ounce (425 g) pumpkin puree
- 2 cups (473 ml) whole milk
- 1 cup (237 ml) chicken broth, or vegetable stock for a vegetarian version
- Salt and pepper, to taste
- Chopped chives, for topping (optional)
- 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.
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