Description
This Pumpkin and Chipotle Corn Chowder is a hearty, flavorful soup that combines the sweetness of pumpkin and corn with the smoky heat of chipotle peppers. Creamy and rich, it’s a comforting dish perfect for chilly days, bringing a delightful twist to classic chowder with a hint of spice and fresh cilantro.
Ingredients
Scale
Base Ingredients
- 3 tablespoons butter (or vegetable oil)
- 7 cups pumpkin (peeled and cut into 1-inch cubes)
- 1 large onion (diced)
Thickening and Liquid
- 3 tablespoons all-purpose flour
- 1 quart reduced-sodium chicken stock
Flavorings and Veggies
- 2 chipotle peppers in adobo sauce (finely chopped)
- 2 cups corn kernels (frozen)
- 5 thyme sprigs (or 1 tablespoon dried thyme, or to taste)
- salt and freshly ground black pepper (to taste)
Dairy and Garnish
- 1/2 cup heavy cream
- 1 small bunch cilantro (stems removed and leaves roughly chopped)
Instructions
- Prepare the Pumpkin: Peel and cut the pumpkin into 1-inch cubes to ensure even cooking. Set aside.
- Sauté Onion and Pumpkin: Heat a large stock pot over medium heat. Add butter or vegetable oil and let it get hot and bubbly. Add the diced onion and pumpkin cubes. Cook for about 5 minutes, stirring occasionally, until the onion softens and the pumpkin begins to slightly caramelize.
- Add Flour: Sprinkle in the 3 tablespoons of all-purpose flour and stir well for about a minute. This creates a roux that will thicken the chowder.
- Add Chicken Stock: Slowly pour in the reduced-sodium chicken stock while continually stirring to avoid lumps, integrating the flour evenly into the liquid.
- Add Peppers, Corn, Cream, and Thyme: Stir in the finely chopped chipotle peppers, frozen corn kernels, heavy cream, and thyme sprigs. Increase the heat to bring the mixture to a boil.
- Simmer Until Tender: Once boiling, reduce the heat to a simmer. Cook covered for about 20 minutes until the pumpkin becomes fork-tender but still maintains some texture, not falling apart.
- Season the Chowder: Remove the pot from heat. Season generously with salt and freshly ground black pepper, tasting frequently to ensure balanced seasoning without overdoing it.
- Add Cilantro and Serve: Stir in most of the chopped cilantro, reserving some leaves for garnish. Ladle the chowder into bowls and garnish with the reserved fresh cilantro leaves before serving.
Notes
- This chowder has a slightly sweeter flavor reminiscent of potato soup but with a smoky chipotle kick.
- The pumpkin cubes should be tender but not mushy to maintain a pleasing texture.
- Adjust the number of chipotle peppers to suit your heat preference.
- Using reduced-sodium chicken stock helps control the salt level; always season to taste at the end.
- The cilantro adds a fresh brightness that complements the smoky spiciness of the soup.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 188 kcal
- Sugar: 5 g
- Sodium: 205 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 32 mg
