I absolutely love how this Pumpkin and Chipotle Corn Chowder Recipe manages to combine cozy warmth with a subtle smoky kick. When I first tried this soup on a chilly autumn evening, it quickly became a family favorite because it’s rich, comforting, and just a little bit unexpected with that chipotle heat. You’ll find that the natural sweetness of the pumpkin and corn pairs perfectly with the spicy depth of chipotle peppers, making it a lovely twist on traditional chowders.
This chowder works beautifully for weeknight dinners, especially when you want something filling but not too heavy. Plus, it’s a great recipe to make ahead and reheat because the flavors actually deepen over time. Whether you’re nurturing your chilly soul or hosting friends, this Pumpkin and Chipotle Corn Chowder Recipe never disappoints and feels like a warm hug in a bowl.
Why You’ll Love This Recipe
- Delicious Flavor Balance: The sweetness of pumpkin and corn contrasts beautifully with smoky chipotle peppers for a unique taste.
- Hearty and Comforting: It’s filling enough for a meal but still smooth and creamy, perfect for cooler days.
- Simple Ingredients: Uses common pantry staples, so you likely have everything on hand already.
- Versatile and Customizable: Easy to tweak with herbs and heat level to suit your taste buds.
Ingredients You’ll Need
The flavors in this Pumpkin and Chipotle Corn Chowder Recipe really come together thanks to fresh pumpkin and the smoky chipotle peppers. Using frozen corn makes prep easier but feel free to swap in fresh if you have it on hand.
- Butter or vegetable oil: Butter adds rich depth, but oil works perfectly if you want to keep it dairy-free.
- Pumpkin: Fresh peeled and cubed pumpkin is best for texture and flavor; I find a sugar pumpkin works great.
- Onion: Gives a sweet, aromatic base that softens nicely with cooking.
- All-purpose flour: Helps thicken the chowder for that perfect creamy consistency.
- Reduced-sodium chicken stock: Adds body without overwhelming saltiness—vegetable stock can be swapped for vegetarian versions.
- Chipotle peppers in adobo sauce: Finely chopped to spread that smoky heat evenly throughout the soup.
- Corn kernels: Frozen corn adds sweet pops of flavor and texture.
- Heavy cream: For luscious creaminess; you can substitute with coconut milk for a dairy-free twist.
- Thyme sprigs (or dried thyme): Brings an earthy herbal note that complements the pumpkin.
- Salt and freshly ground black pepper: Essential for seasoning—take your time to taste as you go!
- Cilantro: Adds a fresh, vibrant finish that brightens up the rich chowder.
Variations
I’ve played around with this recipe in a few ways over the years, and I encourage you to make it your own. Maybe you prefer it spicier or want a lighter version — it’s really flexible.
- Make it Vegan: Swap butter for olive oil and heavy cream for coconut milk; use vegetable stock instead of chicken broth. I tried this and loved how the coconut milk adds a tropical twist.
- Extra Smoky Heat: Add an extra chipotle pepper or a pinch of smoked paprika to up the smoky flavor—my family craves this version when they want something bold.
- Add More Veggies: Toss in diced carrots or potatoes for extra heartiness, which rounds out the meal even more.
- Herb Variations: Swap thyme for rosemary or sage for a more woodsy and autumn feel—this changes the flavor profile without overpowering.
How to Make Pumpkin and Chipotle Corn Chowder Recipe
Step 1: Prep the Pumpkin and Sauté
Start by peeling and cutting your pumpkin into 1-inch cubes. If this intimidates you, I have a simple tutorial below to make it easier. Once prepped, heat your butter or oil in a large stock pot over medium heat until it’s bubbly. Add the diced onion and pumpkin cubes, cooking for about 5 minutes and stirring occasionally until the onion softens and pumpkin starts to get tender—this base build develops lovely flavor right here.
Step 2: Thicken with Flour and Add Stock
Sprinkle in the flour and stir thoroughly for about a minute to cook out that raw flour taste. Then, very slowly, pour in the chicken stock while stirring constantly to avoid lumps. This gradual process is key for a silky chowder texture. Keep stirring until the mixture is smooth and just starting to thicken.
Step 3: Stir in Chipotle, Corn, Cream, and Herbs
Now for the fun part—add your finely chopped chipotle peppers, corn kernels, heavy cream, and thyme sprigs. Bring everything to a brisk boil, then reduce to a gentle simmer. During this time, the flavors mingle beautifully and the pumpkin softens without losing its structure.
Step 4: Simmer and Season
Simmer for about 20 minutes until the pumpkin is fork-tender but not falling apart. Then remove the chowder from heat and season generously with salt and freshly ground black pepper. This part is crucial—taste as you go to get it just right, because salt really brings out those layered flavors. Finally, stir in most of the chopped cilantro, reserving some for garnish.
Pro Tips for Making Pumpkin and Chipotle Corn Chowder Recipe
- Removing Pumpkin Skin Easily: I microwave the pumpkin for 2-3 minutes just to soften the skin slightly, then it peels right off with a knife.
- Stir Constantly When Adding Stock: This prevents lumps when adding flour and helps achieve that velvety chowder texture I love.
- Adjust Chipotle Heat Gradually: Start with one pepper, taste, and add more if you want more punch without overwhelming the sweetness.
- Don’t Overcook Pumpkin: Keep an eye so it stays tender but intact—too mushy and it changes the mouthfeel of the chowder.
How to Serve Pumpkin and Chipotle Corn Chowder Recipe
Garnishes
I always finish this chowder with a sprinkle of chopped fresh cilantro for brightness and a dollop of sour cream if I’m feeling indulgent. A little crunch from toasted pepitas or crushed tortilla chips also adds a nice texture contrast that my family goes crazy for.
Side Dishes
This chowder pairs wonderfully with a simple green salad and crusty sourdough bread or cornbread for dipping. Sometimes, I serve it alongside roasted Brussels sprouts for a heartier meal that still feels balanced.
Creative Ways to Present
For special occasions, I ladle this Pumpkin and Chipotle Corn Chowder Recipe into small, hollowed-out mini pumpkins or decorative bread bowls. It makes for a festive presentation that always impresses guests and makes dinner feel a bit more special.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and find that the chowder keeps beautifully for up to 4 days. The flavors actually deepen overnight, so I highly recommend making it a day ahead when you can.
Freezing
This soup freezes well if you want to batch cook. Just let it cool completely, then portion it into freezer-safe containers. When thawed, you might notice the cream separates slightly, but a quick stir while reheating brings it back to silky perfection.
Reheating
I gently reheat leftovers on the stovetop over medium-low heat, stirring occasionally to prevent scorching. If the chowder seems too thick, add a splash of stock or water to loosen it up while warming.
FAQs
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Can I make this Pumpkin and Chipotle Corn Chowder Recipe vegetarian or vegan?
Absolutely! Just swap the chicken stock for vegetable broth, use olive oil instead of butter, and replace heavy cream with coconut milk or any plant-based cream. This keeps the richness and comforting texture while fitting your dietary needs.
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How do I control the spiciness in this chowder?
Chipotle peppers add smoky heat, but you can control it easily by starting with one pepper and tasting before adding the second. Removing the seeds from the peppers before chopping also reduces heat.
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Can I use canned pumpkin instead of fresh pumpkin?
While fresh pumpkin gives the best texture and flavor, you can use canned pumpkin puree in a pinch. Just add it later in the cooking process and reduce the amount of flour slightly to avoid an overly thick chowder.
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What kind of pumpkin is best for this recipe?
I recommend sugar pumpkins or pie pumpkins because they’re sweet, dense, and smooth when cooked. Avoid large carving pumpkins as they can be watery and bland.
Final Thoughts
This Pumpkin and Chipotle Corn Chowder Recipe holds a special place in my kitchen. It’s like the perfect blend of familiar comfort and a touch of something bold. I hope you enjoy making it as much as I do, whether it’s for a quiet weeknight meal or to share with loved ones who appreciate a little cozy spice. Trust me, once you try this, it’ll become a staple in your soup rotation too!
Print
Pumpkin and Chipotle Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Pumpkin and Chipotle Corn Chowder is a hearty and flavorful soup that combines sweet pumpkin with smoky chipotle peppers and sweet corn kernels. It’s creamy, slightly spicy, and perfect for cozy meals, offering a comforting twist on traditional chowder with a touch of smoky heat and fresh cilantro garnish.
Ingredients
Main 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
- Prepare Pumpkin: Peel and cut the pumpkin into 1-inch cubes as described in the tutorial or following standard peeling and cubing methods.
- Sauté Onion and Pumpkin: Heat a large stock pot over medium heat and add butter or oil. Once hot and bubbling, add diced onion and pumpkin cubes. Cook for about 5 minutes, stirring occasionally until ingredients soften slightly.
- Add Flour: Sprinkle 3 tablespoons of all-purpose flour over the onion and pumpkin mixture and stir continuously for about a minute, ensuring the flour is fully incorporated to help thicken the chowder.
- Add Chicken Stock: Slowly pour in 1 quart of reduced-sodium chicken stock while stirring constantly to prevent lumps, combining it smoothly with the flour mixture.
- Add Flavorings and Corn: Stir in finely chopped chipotle peppers, frozen corn kernels, heavy cream, and thyme sprigs. Bring the mixture to a boiling point over medium-high heat.
- Simmer the Chowder: Once boiling, reduce the heat to a simmer and cook for approximately 20 minutes or until the pumpkin is tender yet still holds its shape without disintegrating.
- Season and Finish: Remove the pot from heat. Season generously with salt and freshly ground black pepper to taste, adjusting gradually to avoid over-salting. Stir in most of the chopped cilantro, reserving some leaves for garnish.
- Serve: Ladle the chowder into bowls and garnish with remaining cilantro. Serve hot and enjoy the rich, smoky, and slightly sweet flavors of this comforting pumpkin and chipotle corn chowder.
Notes
- This chowder is a deliciously hearty option that tastes like a slightly-sweeter potato soup with a smoky kick.
- Use fresh pumpkin for the best texture, but frozen or canned pumpkin can be substituted if needed.
- Adjust chipotle peppers according to your preferred spice level, adding more for extra heat.
- The cilantro garnish adds a fresh herbal note; you can omit it if you prefer.
- For a vegetarian version, substitute chicken stock with vegetable stock and use oil instead of butter.
Nutrition
- Serving Size: 1 bowl (approximately 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
