Ingredients
Scale
- 2 cups pumpkin puree (canned or fresh)
- 3 cups sweet corn (fresh, frozen, or canned)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 2 medium russet potatoes, peeled and cubed
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or full-fat coconut milk
- 2 tablespoons butter or olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- Fresh chives or crispy bacon for garnish
Instructions
- Place a large Dutch oven or heavy-bottomed pot over medium heat. Melt the butter and add the diced onion and red bell pepper. Sauté for about 5 to 7 minutes until the onions become translucent and the peppers soften. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
- Add the cubed potatoes, pumpkin puree, smoked paprika, and nutmeg to the pot. Pour in the vegetable broth and stir well to combine the pumpkin with the liquid. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 15 minutes, or until the potatoes are fork-tender.
- Stir in the sweet corn and the heavy cream. Continue to simmer for another 5 to 10 minutes. This allows the corn to heat through and the flavors to meld together. For a thicker consistency, you can use a potato masher to lightly crush some of the potato cubes directly in the pot.
- Taste the chowder and season with salt and black pepper according to your preference. Ladle the hot soup into bowls. Top with fresh chives, a sprinkle of extra paprika, or crispy bacon bits if desired. Serve immediately with a side of crusty bread or cornbread.
- Cook Time: 45 minutes