Creating a comforting bowl of Pumpkin and Chipotle Corn Chowder (and How to Chop a Pumpkin) is like wrapping yourself in a warm, cozy blanket during a chilly autumn evening. With its vibrant orange hue and intoxicating aroma, this chowder captivates not only your taste buds but also your heart. Imagine the sweet notes of pumpkin balanced beautifully with the smoky kick from chipotle peppers, complemented by the sweetness of corn. The creamy texture ties it all together, making it perfect for a family gathering or a quiet night in. Plus, by learning how to chop a pumpkin, you’ll gain the confidence to bring that seasonal flair into a variety of your favorite dishes. So, grab your apron and let’s get started on this delicious journey together!
Why This Recipe Works
Creating a delightful blend of flavors, this Pumpkin and Chipotle Corn Chowder marries the sweetness of pumpkin with the smoky spice of chipotle peppers. The addition of corn provides a satisfying texture, making this dish not only comforting but also unique. Incorporating fresh herbs and a bit of cream balances the flavors beautifully, ensuring that each spoonful is rich and flavorful.
Why You’ll Love This Pumpkin and Chipotle Corn Chowder (and How to Chop a Pumpkin)
This chowder isn’t just about warmth; it embodies the cozy essence of autumn. With its vibrant colors and inviting aroma, it’s the perfect dish to serve on a chilly evening. Plus, you’ll learn the essential skills needed to chop a pumpkin, enabling you to create seasonal dishes with ease. Whether serving it as an appetizer or a main course, expect it to become a family favorite.
Ingredients
- 3 tablespoons butter, or vegetable oil
- 7 cups Pumpkin, peeled and cut into 1-inch cubes
- 1 large onion, diced
- 3 tablespoons all-purpose flour
- 1 quart reduced-sodium chicken stock
- 2 chipotle peppers in adobo sauce, finely chopped
- 2 cups corn kernels, frozen
- 1/2 cup heavy cream
- 5 thyme sprigs, or 1 tablespoon dried thyme, or to taste
- Salt and freshly ground black pepper, to taste
- 1 small bunch cilantro, stems removed and leaves roughly chopped
How to Chop a Pumpkin
Prepare Your Workspace
Begin by cleaning your pumpkin and gathering your tools: a large knife, a sturdy cutting board, and a spoon for scooping.
Cut the Top Off
Slice off the top of the pumpkin to create a lid. Make sure it’s large enough for your hand to fit inside.
Scoop Out the Seeds
Using a spoon, scoop out the seeds and stringy insides of the pumpkin. You can save the seeds for roasting later!
Slice into Segments
Place the pumpkin on its flat bottom for stability. Cut the pumpkin in half, then in quarters, and finally into smaller slices that can be peeled and diced.
Cube the Pumpkin
With the skin facing down, slice the pumpkin segments into strips, and then turn them sideways to cut into cubes.
The Cooking Process
Sautéing the Ingredients
In a large stock pot over medium heat, add the butter or oil. Once hot and bubbly, add the diced onion and chopped pumpkin. Cook for about 5 minutes, stirring occasionally until the onion is translucent.
Incorporating Flour
Add the flour to the pot, stirring for approximately one minute until fully integrated, creating a roux for added thickness.
Adding the Broth
Gradually pour in the chicken stock while continuously stirring to prevent lumps from forming.
Mixing in the Chipotle and Corn
Introduce the finely chopped chipotle peppers and frozen corn to the mixture. Stir well until everything is evenly distributed.
Bringing to a Boil
Allow the chowder to come to a boil, then reduce the heat to simmer.
Cooking Until Tender
Let it simmer for about 20 minutes or until the pumpkin is fork-tender but still holds its shape.
Final Seasoning
Remove from heat and season generously with salt and freshly ground black pepper, adjusting to taste. Stir in most of the chopped cilantro, reserving some for garnish.
Serving Suggestions
Serve your Pumpkin and Chipotle Corn Chowder in warm bowls, garnished with the reserved cilantro and a drizzle of cream, if desired. It pairs beautifully with crusty bread or warm rolls for dipping.
Tips for Success
- Ensure your pumpkin is ripe and firm for the best flavor.
- Adjust the chipotle according to your spice preference.
- Stir occasionally to prevent the chowder from sticking to the bottom of the pot.
Variations
- For a vegetarian version, substitute the chicken stock for vegetable broth and omit any meat.
- Add other veggies such as bell peppers or carrots for more texture and flavor.
- Experiment with diced potatoes for an even heartier chowder.
Storage Tips
- Store leftover chowder in an airtight container in the fridge for up to 3 days.
- Freeze portions for later use — just be sure to let it cool completely before freezing.
Pairing Ideas
Pair this chowder with a fresh green salad, a slice of cornbread, or a zesty avocado salsa for a complete meal.
FAQs
Can I use frozen pumpkin for this recipe?
Yes, frozen pumpkin works as well; just ensure it’s thawed and drained of any excess liquid.
How can I make this chowder dairy-free?
Substitute the heavy cream with coconut milk or a plant-based cream alternative.
How spicy is this chowder?
The heat level depends on the amount of chipotle you use; start with one for a milder chowder.
Can I add protein to this chowder?
Certainly! Cooked chicken or bacon can be added for extra heartiness.
What’s the best way to reheat the chowder?
Reheat gently on the stove over low heat until warmed through, stirring occasionally.
Pumpkin and Chipotle Corn Chowder is a symphony of flavors that’s simple to make and perfect for crisp fall evenings. By mastering the art of chopping pumpkin and creating this deliciously hearty chowder, you’ll not only impress your palate but also bring the warmth of home cooking to your table. Whether enjoyed solo or shared with loved ones, this dish encourages savoring every spoonful. Enjoy the blend of seasonal goodness and delightful spice in each savory bite!
Print
Pumpkin and Chipotle Corn Chowder
This chowder offers a delightful blend of sweet pumpkin and smoky chipotle peppers, delivering warmth and satisfaction on chilly evenings.
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
- 3 tablespoons butter, or vegetable oil
- 7 cups Pumpkin, peeled and cut into 1-inch cubes
- 1 large onion, diced
- 3 tablespoons all-purpose flour
- 1 quart reduced-sodium chicken stock
- 2 chipotle peppers in adobo sauce, finely chopped
- 2 cups corn kernels, frozen
- 1/2 cup heavy cream
- 5 thyme sprigs, or 1 tablespoon dried thyme, or to taste
- Salt and freshly ground black pepper, to taste
- 1 small bunch cilantro, stems removed and leaves roughly chopped
Instructions
- Sauté onions and pumpkin in butter or oil until onions are translucent.
- Stir in flour to create a roux.
- Gradually add chicken stock while stirring.
- Mix in chipotle peppers and corn, stirring to combine.
- Bring to a boil, then simmer for 20 minutes until pumpkin is tender.
- Season with salt and pepper, stir in cilantro, and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure pumpkin is ripe for optimum flavor.
Adjust chipotle according to spice preference.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg
