Pumpkin-Corn Chowder

Recipe from Southern Living

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  • 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


  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.
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