Pumpkin Corn Chowder

Pumpkin Corn Chowder

Pumpkin Corn Chowderpumpkinchowder


2 tablespoons butter

1 cup thinly sliced leeks or 8 large green onions, thinly sliced

2 cloves garlic, minced

1 1/2 teaspoons ground cumin

2 cups 1-inch cubes sweet potatoes (about 12 ounces)

1 14 – ounce can vegetable broth

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 15 – ounce can pumpkin

1 14 3/4 – ounce can cream-style corn

1 10 3/4 – ounce can reduced-fat and reduced-sodium condensed cream of celery or onion soup

1 cup milk

1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed

2 tablespoons pumpkin seeds, toasted

Dairy sour cream (optional)

Assorted crackers (optional)


In a 4-quart Dutch oven, melt butter. Add leeks and garlic. Cook and stir over medium heat for 5 minutes. Sprinkle in cumin and stir for 30 seconds. Add sweet potatoes, broth, salt and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until potatoes are tender.

Stir pumpkin, corn, celery soup, milk and thyme into potato mixture. Cook over medium heat until heated through, stirring occasionally. To serve, sprinkle soup with pumpkin seeds. If you like, garnish soup with sour cream and serve with crackers. Makes 6 servings (8 cups).

source and pictures: BHG  Midwest Living

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