Harvest Corn and Pumpkin Chowder
A deliciously creamy and hearty chowder that is perfect for Fall or any season!
Servings: 8
Equipment
Ingredients
- 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)
Instructions
- In a heavy-bottom pot over medium-high heat, melt butter. Add onions, garlic, carrots, and celery and cook until translucent.2 tablespoons unsalted butter, 2/3 cup diced white onion, 3 garlic cloves, 3 large carrots, 4 stalks of celery
- Add potatoes and corn then sprinkle flour over the mixture and stir to incorporate. Add the pumpkin puree and stir.3 cups diced potatoes, 1 1/2 cups frozen corn, 3 tablespoons all-purpose flour, 15 ounce pumpkin puree
- 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.2 cups whole milk, 1 cup chicken broth, Salt and pepper
- Remove from heat and divide evenly amongst bowls.Chopped chives
Nutrition
Serving: 1 serving | Calories: 303 kcal | Carbohydrates: 51 g | Protein: 8 g | Fat: 7 g | Fiber: 5 g | Sugar: 10 g
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