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Pumpkin Corn Chowder

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Serves | Prep Time | Cook Time


6 Tablespoons butter
2 Large onions, chopped
20 Ounces frozen corn
4 Cups cooked pumpkin
3 Cups chicken broth
2 Tablespoons sugar
2 teaspoons salt
1/4 teaspoon cinnamon
1/4 Cup chopped Habañero peppers
4 Cups half n' half
2 Tablespoons chopped parsley

In a 8-quart saucepan, over medium heat, in hot butter, cook onions until tender, stirring occasionally.

Add frozen corn, cook 2 to 3 minutes until corn is tender.

Stir in pumpkin, chicken broth, salt, cinnamon and habañero peppers until blended and mixture begins to boil.

Cook 5 minutes to blend flavors.

Stir in half n' half. Heat it through - do not boil.

Garnish with parsley.

Pairs Well With


This recipe came from the official pumpkin festival cookbook. The pumpkin festival in Calabasas, California will be held on October 18 & 19 It is a great recipe when the weather gets cooler. We did change it a bit to our taste....

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