after i graduated from college, i wasn’t exactly batting down a barrage of job offers. that’s not to say that i wasn’t prepared to find a job, but as a creative writing major, i was a little uncertain about my future. graduation meant moving back to my parent’s house in pennsylvania while i job-hunted for positions in dc. getting an interview meant having to take a few hour drive south – or, as i did, crashing with my girl in baltimore, an almost halfway point. i had several interviews spaced a few days apart (for the job that i still have now!), so crashing for a night became crashing for a week…and a half.
so what did i do on those days in between interviews? well, besides online job-hunting, not a whole lot. so when the girl got home after a full day of summer classes to find me still watching tv in my pajamas, i figured i need to find a way to busy myself (and repay my incredibly gracious and beautiful host in the process). so began my quest for new meals!
i dedicated my days to cooking things i had never attempted to surprise the girl each night with a new dinner. that week marked a few first-time meals for me, but what really sticks out in my mind is this pumpkin corn chowder. using fresh corn helps, and make sure you use plain canned pumpkin, NOT pumpkin pie mix, then adjust the flavors with your own spices. if you like hearty soups, this is the way to go. as with any soup, the fun is in playing around with the ingredients, so feel free to deviate from the recipe to make it your own.
pumpkin corn chowder
makes enough for a few nights of soup with your sweetie.6 ears (about 6 cups) sweet corn
4 cups chicken broth
2 cloves garlic
1 russet potato, peeled and diced
1 cup milk
1 cup heavy cream
1 container pure pumpkin (libby’s would do nicely)
¼ lb bacon, diced
1 onion, diced
4 medium tomatoes, diced (optional)
¼ cup basil
salt and pepper to taste-simmer broth and garlic for 10 minutes
-discard garlic
-stir in potatoes and half of the corn, simmer 10-12 minutes
-stir in milk, salt and pepper, set aside
-cook bacon in a pot over low heat
-add onion, cook for 10 minutes
-add pumpkin and rest of corn, simmer 8 minutes
-stir in tomatoes and basil
24 replies on “pumpkin corn chowder”
Corn soup is a staple in our lives! I love the addition of pumpkin. And the basil too!
This really does sound good, Pete…flavored with the bacon and pumpkin. Not a Spring soup, but there will still be a few cold days in Ohio and the next one that comes along, I’ll make this! Thanks, Pete.
Wow, this chowder sounds amazing. Just amazing. I’m a huge fan of corn chowder to begin with, but your addition of pumpkin is just stellar. Obviously, your gracious friend brings out the best in you 🙂
Am making your recipe the base for a recipe today and noticed that nowhere in your instructions does it tell you when to add the cream. I assume when you add the milk?
Best,
Sharon
Although we have had WAY too much pumpkin since October, this looks really good. Especially because it’s so cold. Even in LA. 🙂
How much pumpkin? I’ve made this twice with the larger size of canned pumpkin (28 oz, I believe) and it’s turned out nicely, but just wanted to confirm. It also freezes really well!
thanks,
Carter
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