Pumpkin and Chipotle Corn Chowder Recipe

I absolutely love sharing this Pumpkin and Chipotle Corn Chowder Recipe because it’s one of those comforting bowlfuls that feels cozy yet exciting all at once. The sweetness of the pumpkin mingles with the smoky, smoky heat of chipotle peppers — it’s a flavor combo that just sings. Whether you’re craving something warm on a chilly evening or want an easy crowd-pleaser for a casual dinner, this chowder really hits the spot.

When I first tried this recipe, I was blown away by how the chipotle adds depth without overpowering the natural creaminess of the pumpkin and corn. Plus, it’s surprisingly simple to make! If you follow the steps carefully, you’ll find yourself whipping this up all fall long — and beyond. It’s hearty, cozy, and just the right kind of special to become a staple in your kitchen.

this …

Ingredients You’ll Need

Each ingredient in this Pumpkin and Chipotle Corn Chowder Recipe plays an important role — from the creamy pumpkin base to the smoky chipotle peppers that give it a subtle heat. I always recommend fresh pumpkin if you can get it, but canned works too in a pinch. Also, frozen corn keeps things convenient without compromising flavor.

• Butter (or vegetable oil): Adds richness and helps sauté the veggies to develop deeper flavor.
• Pumpkin: Use peeled and cubed fresh pumpkin for the best texture and sweetness.
• Onion: Gives a sweet, savory base that complements the pumpkin perfectly.
• All-purpose flour: Helps thicken the chowder for a creamy texture without cream alone.
• Reduced-sodium chicken stock: The liquid base adds savory depth; reduced sodium lets you control salt better.
• Chipotle peppers in adobo sauce: Finely chopped to add smoky heat and complexity.
• Corn kernels: Frozen corn works well, providing bursts of sweetness and texture.
• Heavy cream: Makes the chowder silky and rich.
• Thyme sprigs (or dried thyme): An earthy herb that balances the sweetness and heat.
• Salt and freshly ground black pepper: Essential for seasoning and bringing out all the flavors.
• Cilantro: Fresh leaves chopped mostly into the chowder and some reserved for a lively garnish.

Variations

I love how easy it is to tweak this Pumpkin and Chipotle Corn Chowder Recipe to suit different tastes or dietary needs — you can make it your own with just a few swaps or add-ins. Don’t be shy about experimenting!

• Spicy kick: Try adding an extra chipotle pepper or a pinch of cayenne if you want more heat; my family goes wild for it.
• Vegetarian option: Use vegetable broth instead of chicken stock for a fully plant-based version.
• Texture twist: Add diced potatoes or sweet potatoes for extra body and creaminess.
• Dairy-free: Swap out the heavy cream for coconut milk to keep it creamy while avoiding dairy, which adds a subtle tropical note.

How to Make Pumpkin and Chipotle Corn Chowder Recipe

Step 1: Prep Your Pumpkin and Sauté the Base

First things first, cut your pumpkin into 1-inch cubes. I like to peel it carefully using a sharp knife rather than a peeler because the skin can be thick. Once your pumpkin and onion are diced, melt the butter (or heat oil) in a large stockpot over medium heat. Toss in the onion and pumpkin cubes and sauté for about 5 minutes, stirring occasionally until the onions soften and the pumpkin just starts getting tender — this is the flavor foundation, so don’t rush!

Step 2: Thicken the Chowder and Add Stock

Stir in the all-purpose flour and cook it for about a minute until it’s fully incorporated — this step is important to avoid a floury taste later. Now, slowly pour in your chicken stock while constantly stirring. This keeps your broth smooth and prevents lumps. Bring everything up to a gentle boil.

Step 3: Add the Flavor Bomb — Chipotle, Corn, and Herbs

Add the finely chopped chipotle peppers, frozen corn kernels, heavy cream, and thyme. The chipotle gives that smoky heat I mentioned earlier, so make sure it’s chopped finely to spread flavor evenly. Bring the chowder back to a boil, then reduce heat and let it simmer gently for about 20 minutes, or until the pumpkin is fork-tender but still holding its shape.

Step 4: Final Seasoning and Cilantro Finish

Remove the pot from heat and add salt and freshly ground black pepper gradually, tasting as you go. You want the seasoning to really highlight the flavors without overwhelming them — trust me, it needs a good amount of salt to balance the sweetness. Stir in most of the chopped cilantro, saving some for a fresh pop when you serve.

How to Serve Pumpkin and Chipotle Corn Chowder Recipe

Garnishes

I always sprinkle freshly chopped cilantro on top for a fresh, herbal note that brightens the dish right before serving. A dollop of sour cream or Greek yogurt adds creaminess and helps tame any lingering heat from the chipotle. If you’re feeling fancy, I like to add a few toasted pumpkin seeds or crushed tortilla chips for crunch — it’s such a nice contrast!

Side Dishes

This chowder pairs wonderfully with warm crusty bread — think sourdough or a rustic baguette — which you can dunk into every last bit of soup. A simple green salad dressed with a light vinaigrette balances the richness of the chowder beautifully. For a heartier meal, I like to serve it alongside grilled cheese sandwiches for a nostalgic twist.

Creative Ways to Present

For special occasions, I’ve served this Pumpkin and Chipotle Corn Chowder Recipe in mini bread bowls — it makes a stunning presentation and adds an edible, crispy casing. You could also drizzle a swirl of chipotle crema or a sprinkle of smoked paprika on top for extra visual appeal and flavor. Think of it as a cozy yet elegant starter for a fall dinner party.

Make Ahead and Storage

Storing Leftovers

I store any leftover chowder in airtight containers in the fridge, where it keeps nicely for up to 3 days. It actually tastes even better the next day once the flavors have had time to mingle. Just be sure to cool it completely before refrigerating to preserve the texture.

Freezing

I’ve found freezing works well for this chowder as long as you freeze it without the cream and add that fresh when reheating. Store in freezer-safe containers for up to 3 months. When thawed, just stir in the cream and heat gently to keep the chowder smooth and creamy.

Reheating

I usually reheat this chowder on the stove over medium-low heat, stirring frequently to prevent scorching and to keep the texture silky. If it thickens too much, simply whisk in a splash of stock or water to loosen it up. Adding the cream after warming up from frozen keeps the chowder luscious and fresh-tasting.

FAQs

Final Thoughts

This Pumpkin and Chipotle Corn Chowder Recipe has become one of my favorite go-to meals for fall and winter. It’s the kind of dish that makes your kitchen smell amazing and warms you up from the inside out. I hope you’ll try it soon and see how easy it is to make a bowl of cozy comfort that everyone will ask for again and again. Trust me, once you taste that smoky, sweet goodness, you’ll be hooked too!

Print