More Great Recipes: Soup

Pumpkin Corn Chowder


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

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


Notes

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

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11189 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

13 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Mixed Berry Tart
Mixed Berry Tart