4largeYukon gold potatoespeeled and diced into ½-inch cubes (2-3 cups)
2 15-ouncecans sweet corndrained
1 15-ouncecan pumpkin purée
½cupheavy whipping cream
Fresh chopped parsleyoptional
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 1/2 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.
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.