Corn And Pumpkin Chowder Recipe

Name: Corn And Pumpkin Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: pumpkin Cinderella, or other sweet cooking Pumpkin or Squash, Peeled, seeded and chunked; 1 1/2 inches water in pan; 1 pinch sea salt; 1 bag frozen corn or same amount of Fresh cooked gently; 14 ounces Thai Kitchen Coconut Milk; 1 teaspoon sage; 1 teaspoon basil; 1 teaspoon thyme; 2 teaspoons sea salt; 1 pinch red pepper; 1/4 teaspoon black pepper; 1 cup celery chopped; 1 red onion Large, chopped; 4 cloves garlic; 1 tablespoon olive oil

Servings: persons

pumpkin Cinderella, or other sweet cooking Pumpkin or Squash, Peeled, seeded and chunked
1 1/2 inches water in pan
1 pinch sea salt
1 bag frozen corn or same amount of Fresh cooked gently
14 ounces Thai Kitchen Coconut Milk
1 teaspoon sage
1 teaspoon basil
1 teaspoon thyme
2 teaspoons sea salt
1 pinch red pepper
1/4 teaspoon black pepper
1 cup celery chopped
1 red onion Large, chopped
4 cloves garlic
1 tablespoon olive oil

1
Pressure cook pumpkin with an inch of water and pinch of Sea Salt at high pressure for two minutes. Remove from heat and let pressure come down naturally. OR for stove top - Bring pumpkin, water and pinch of sea salt to a boil, reduce to a simmer and cook covered for approx. 20 to 25 minutes until tender.
2
Cook frozen corn gently in a covered pot with just a little water just to warm
3
Saute' onions, celery and garlic in one Tbls olive oil
4
Place in blender or food processor
5
Add coconut milk and seasonings
6
Blend until velvety smooth and creamy
7
In a heavy pot return to the stove. Gently return to a simmer turn off your heat and let rest.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: pumpkin Cinderella, or other sweet cooking Pumpkin or Squash, Peeled, seeded and chunked, 1 1/2 inches water in pan, 1 pinch sea salt, 1 bag frozen corn or same amount of Fresh cooked gently, and more.

Yes, Corn And Pumpkin Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn And Pumpkin Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions