Pumpkin Corn Chowder
Ingredients
- 1 tbsp salted butter or bacon grease
- 1/2 cup leeks, sliced
- 1 celery stalk, diced
- 6 cups pumpkin (roughly 1 -3 lb- pie pumpkin), peeled, seeded and diced into 1-1/2” cubes
- 3 cups vegetable broth
- 1 tsp sage
- 1 tsp salt
- 1/8 tsp ground white pepper
- 1 cup milk
- 1/4 cup all-purpose flour
- 1-1/2 cups corn
Instructions
- In a medium soup pot, heat butter. Add leeks and celery. Sauté for 5 minutes over medium-high heat, until they begin to soften.
- Add raw pumpkin cubes, broth, sage, salt and pepper. Cover and bring to a simmer. Reduce heat to medium-low and simmer for 10 minutes, until the pumpkin is tender.
- In a small bowl, whisk together milk and flour until smooth. Add the milk mixture to the soup along with the corn. Return the soup to just below a simmer and continue to cook for 20 minutes, stirring occasionally. (The more you stir the chowder, the more the pumpkin will break apart and thicken the soup.)
- Serve warm with crusty, artisan bread.
Tried this recipe?Let us know how it was!