Pumpkin Corn Chowder
- Makes: 6 servings
- Yield: 8 cups
- Prep 15 mins
- Cook 25 mins
Sweet potatoes and canned pumpkin give this side-dish soup its bright orange color.
Ingredients
-
2
tablespoons
butter
-
1
cup
thinly sliced leeks or 8 large green onions, thinly sliced
-
2
cloves
garlic, minced
-
1 1/2
teaspoons
ground cumin
-
2
cups
1-inch cubes sweet potatoes (about 12 ounces)
-
1
14 -
ounce can
vegetable broth
-
1/4
teaspoon
salt
-
1/4
teaspoon
ground black pepper
-
1
15 -
ounce can
pumpkin
-
1
14 3/4 -
ounce can
cream-style corn
-
1
10 3/4 -
ounce can
reduced-fat and reduced-sodium condensed cream of celery or onion soup
-
1
cup
milk
-
1
tablespoon
snipped fresh thyme or 1 teaspoon dried thyme, crushed
-
2
tablespoons
pumpkin seeds, toasted
-
Dairy sour cream (optional)
-
Assorted crackers (optional)
Directions
- In a 4-quart Dutch oven, melt butter. Add leeks and garlic. Cook and stir over medium heat for 5 minutes. Sprinkle in cumin and stir for 30 seconds. Add sweet potatoes, broth, salt and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until potatoes are tender.
- Stir pumpkin, corn, celery soup, milk and thyme into potato mixture. Cook over medium heat until heated through, stirring occasionally. To serve, sprinkle soup with pumpkin seeds. If you like, garnish soup with sour cream and serve with crackers. Makes 6 servings (8 cups).
Nutrition Facts
(Pumpkin Corn Chowder)
Servings Per Recipe 6, sodium (mg) 806, fiber (g) 5, sat. fat (g) 4, Fat, total (g) 8, chol. (mg) 14, pro. (g) 6, vit. A (IU) 17444, iron (mg) 2, carb. (g) 37, vit. C (mg) 10, cal. (kcal) 226, calcium (mg) 141