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
Cuisine: Soups & Stews
Ingredients: ½ cup butter; 4 leeks or 2 onions, trimmed and chopped; ½ cup all-purpose flour; 6 -8 ears corn, kernels cut off; 2 cups cooked pumpkin; 1 ½ cups chicken broth; 1 teaspoon salt; 12 lb bacon, cooked and crumbled,4 t kept separate; ¼ teaspoon ground allspice; black pepper; 1 quart light cream

Servings: persons

½ cup butter
4 leeks or 2 onions, trimmed and chopped
½ cup all-purpose flour
6 -8 ears corn, kernels cut off
2 cups cooked pumpkin
1 ½ cups chicken broth
1 teaspoon salt
12 lb bacon, cooked and crumbled,4 t kept separate
¼ teaspoon ground allspice
black pepper
1 quart light cream

1
Melt butter in soup kettle and cook the leeks until soft.
2
Add the flour, corn, pumpkin, broth and salt and simmer over low to moderate heat for about 10 minutes.
3
Add bacon and mix.
4
Pour half the chowder into a blender or food processor and mix until smooth.
5
Return mixture to soup kettle, stir, and simmer for 30 minutes.
6
Add allspice, a few grindings of pepper and cream.
7
Heat 2-3 minutes more until completely heated, but not boiling, then serve with extra bacon sprinkled over top.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: ½ cup butter, 4 leeks or 2 onions, trimmed and chopped, ½ cup all-purpose flour, 6 -8 ears corn, kernels cut off, 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.

Corn and Pumpkin Chowder

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