Spicy Pumpkin and Corn Chowder

By Jenna Holst

This spicy pumpkin and corn chowder is one terrific soup! The pumpkin puree in this corn chowder puts a new spin on an old classic.


Preparation time: 10 to 15 minutes

Cooking time: 35 to 45 minutes

Yield: 8 servings

6 scallions

2 plump cloves garlic

1-inch piece fresh ginger

1 tablespoon butter or margarine

2 cups chicken broth

2 cups canned pureed pumpkin or pureed cooked butternut squash

1/4 to 1/2 teaspoon cayenne or to taste

2 cups frozen corn kernels

1/2 cup cream, half-and-half, or milk

1 lemon

Salt to taste, about 1/2 to 1 teaspoon

Homemade bacon bits (optional)

  1. Remove the scallions’ green portions.

    You can reserve them for garnish.

  2. Slice the white parts of the scallions.

  3. Mince the garlic and ginger.

  4. In a large pot over medium-low heat, melt the butter.

  5. Add the scallions and sauté, stirring occasionally, until tender, about 5 to 7 minutes.

  6. Add the garlic and 1 tablespoon ginger.

  7. Cook, stirring, for 1 minute.

  8. Add the chicken broth, pumpkin, and cayenne.

  9. Increase the heat to medium.

  10. Simmer, partially covered, for 15 to 20 minutes.

  11. Cook the corn kernels according to package directions.

  12. Drain off any liquid.

  13. Place the corn in a food processor or blender, add the cream, and pulse until a thick puree forms.

  14. Add the corn puree to the pumpkin soup.

  15. Finely zest the lemon.

  16. Add the lemon zest and salt to the soup and stir to blend.

  17. Heat thoroughly over medium heat, about 5 to 10 minutes.

  18. Garnish with the reserved scallion greens and bacon bits (if desired).