Pumpkin, Corn and Potato Chowder

This Pumpkin, Corn and Potato Chowder is the perfect cold weather comfort food. Full of rich, earthy fall flavors, it’s a surprising delicious and hearty bowl of soup that you can’t get enough of.

We are full-on into soup season no matter where you are in the US. Even here in Southern California we are enjoying the cooler evenings with a hearty bowl of homemade soup at least once a week. 

My new favorite is this amazing Pumpkin Corn & Potato Chowder. It’s rich and creamy and literally tastes like fall. The pumpkin is super rich and earthy and is a perfect match with the tender potatoes and sweet corn.

If you’re looking for a healthier chowder recipe, this is it. While traditional chowders are thickened with lots of flour and heavy cream, this Pumpkin Corn Potato Chowder is naturally thickened with starchy potatoes and pureed pumpkin. I wanted a slightly creamier flavor and texture so I added just a half of a cup of heavy cream but you could save those calories and serve it without if you like.

Enjoy this Pumpkin, Corn and Potato Chowder. It’s pretty darn amazing.

Recipe

Pumpkin Corn & Potato Chowder

5 from 3 votes

Kristin Maxwell

This Pumpkin, Corn and Potato Chowder is the perfect cold weather comfort food. Full of rich, earthy fall flavors, it’s a surprising delicious and hearty bowl of soup that you can’t get enough of.

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 4 servings

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Ingredients

  

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• 2 tablespoons butter or olive oil
• 1 small white onion diced
• 1 clove garlic minced
• Black pepper
• Pinch of nutmeg
• 3 cups vegetable or chicken broth
• 4 large Yukon gold potatoes peeled and diced into ½-inch cubes (2-3 cups)
• 2 15- ounce cans sweet corn drained
• 1 15- ounce can pumpkin purée
• ½ cup heavy whipping cream
• Kosher salt
• Fresh chopped parsley optional

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Instructions

 

• In a large soup pot, melt butter or olive oil over medium heat. Add onions and cook, stirring often, until tender; 3-4 minutes. Stir in garlic, nutmeg and a pinch of pepper and stir/cook for about one minute.
• Add broth, potatoes, corn and pumpkin purée and bring to a boil. Season with salt to taste (start with ½ teaspoon or less, then add more at the end as needed). Cover; reduce heat to low and simmer for 20 minutes or until potatoes are tender. If desired, mash the potatoes slightly.
• Remove from heat and stir in heavy cream. Taste and add salt and pepper as desired.
• Ladle into bowls and garnish with fresh chopped parsley.

Notes

If you’re looking for a healthier chowder recipe, this is it. While traditional chowders are thickened with lots of flour and heavy cream, this Pumpkin Corn Potato Chowder is naturally thickened with starchy potatoes and pureed pumpkin. I wanted a slightly creamier flavor and texture so I added just a half of a cup of heavy cream but you could save those calories and serve it without if you like.

Nutrition

Calories: 545kcalCarbohydrates: 87gProtein: 14gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 52mgSodium: 726mgPotassium: 1503mgFiber: 12gSugar: 17gVitamin A: 17724IUVitamin C: 52mgCalcium: 90mgIron: 4mg

Keyword corn chowder, potato chowder, pumpkin corn chowder

Have you tried this recipe?

Let us know how it was by leaving a review or sharing on Instagram with the tag #yellowblissroad

Want to know what our favorite corn recipe is? This one:

Arizona Chicken Corn Chowder

But we like these delicious corn recipes too:

• Jalapeno, Bacon & Corn Cheese Dip
• Easy Fresh Salsa with Corn & Black Beans
• Chicken & Corn Chowder
• Cheesy Ranch Corn Dip
• Mexican Street Corn Salad
• Parmesan Zucchini and Corn

Thanks co much to Iowa Corn for inviting us and sponsoring this amazing trip! I truly learned so much more than I expected about corn production, American farming and where our food comes from. For more information visit Iowa Corn.