Pumpkin-Corn Chowder

Recipe from Southern Living

More From Southern Living


Ingredients

  • 2 tablespoons butter or margarine
  • 1 small onion, minced
  • 1 (10-ounce) package frozen whole kernel corn, thawed
  • 1 (16-ounce) can pumpkin
  • 2 cups water
  • 2 chicken bouillon cubes
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon ground cinnamon
  • 2 cups half-and-half

Preparation

  1. Melt butter in a Dutch oven; add onion, and saute until tender. Add corn, and cook, stirring occasionally, 2 to 3 minutes.
  2. Stir in pumpkin and next 5 ingredients; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in half-and-half, and cook until thoroughly heated (do not boil). Pack in a thermos.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pumpkin-Corn Chowder Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy