Pumpkin Corn Chowder Food

PUMPKIN & CORN CHOWDER

Pumpkin & Corn Chowder image

Low fat pumpkin chowder, one of my son's favorites (without the cayenne). Very easy to put together with very little prep time. WW points = 3/serving

Provided by Brooke the Cook in

Categories Chowders

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 (14 1/2 ounce) cans fat-free chicken broth (if making Vegetarian, use vegetable broth)
1 (15 1/4 ounce) can sweet corn, drained
1 (8 1/4 ounce) can cream-style corn
1/8 cup onion, finely chopped
1 (16 ounce) can pumpkin
1/2 cup skim milk
1/4 teaspoon fresh ground pepper
1/8 teaspoon cayenne pepper (optional)

Steps:

Combine broth, corn and onion in saucepan and bring to boil over medium-high heat. Reduce heat, cover and simmer 15-20 minutes until onion in tender.
Return heat to medium-high and stir in pumpkin, blending well until mixture begins to boil.
Reduce heat, cover and simmer another 5 minutes.
Add milk, pepper and cayenne and continue stirring until heated through.

HEARTY PUMPKIN CHOWDER (OR BUTTERNUT SQUASH)

Hearty Pumpkin Chowder (or Butternut Squash) image

Warm, filling and savory! This is a rich easy chunky homemade soup that really satisfies. I leave out the ham and use vegetable stock sometimes and it becomes a yummy vegetarian dish.

Provided by SaraFish

Categories Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons butter
1 cup onion, diced
1 cup celery, chopped
4 cups pumpkin, peeled and cut in 1 inch chunks or 4 cups butternut squash, prepared the same way
2 tablespoons peeled fresh ginger
2 tablespoons chopped garlic
3 cups chicken broth
1 cup diced peeled potato
1 1/2 cups lima beans, frozen
1 cup corn kernel
1 small red bell pepper, diced
1 cup ham, chunks bite sized
4 cups milk
1/2 cup flour
3/4 teaspoon salt
1/2 teaspoon nutmeg

Steps:

Saute onion, celery, pumpkin, ginger and garlic in butter 5 minutes over medium heat.
Stir in broth, potatoes, lima beans, corn and bell pepper.
Boil then cover and simmer 15 minutes.
Add ham.
Whisk milk, flour, salt and nutmeg in a medium bowl.
Stir milk mixture into pot and bring to boil.
Stir a few minutes until thickened.

PUMPKIN CORN CHOWDER

Pumpkin Corn Chowder image

Fresh pumpkin makes a colorful and tasty addition to a fresh vegetable chowder that's perfect for fall. Jalapeno pepper and chili powder add a welcome touch of heat when days turn cool.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 16

Ingredients

2 cups onion, diced
2 cups green pepper diced
2 cups red pepper diced
⅓ cup jalapeno pepper diced
2 tablespoons Spectrum Safflower or Spectrum Canola Oil
4 cups pumpkin peeled and cut into 1/2-inch cubes
2 tablespoons garlic, minced
4 cups Imagine Organic Vegetable Broth
1 pound cut corn (fresh or frozen)
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon Hain Pure Foods Iodized Sea Salt
¼ teaspoon black pepper
1 cup Soy Dream Beverage (Original flavor) or milk
⅓ cup freshly chopped cilantro
¼ cup freshly chopped parsley

Steps:

In a large pot, saute the onion and all of the peppers in Spectrum Safflower or Spectrum Canola Oil 5 minutes to soften.
Add the pumpkin and garlic and saute for an additional 5 minutes stirring often.
Add the Imagine Organic Vegetable Broth and bring the mixture to a boil. Cover the pot, reduce the heat to low, and simmer for 25-30 minutes or until the pumpkin is just tender.
In a food processor (or blender) place 3/4 cups of the cut corn, add 1 cup of the cooking liquid from the pot, and process to form a chunky puree.
Add the pureed mixture, the remaining corn, chili powder, cumin, Hain Pure Foods Iodized Sea Salt, and pepper to the pot, and simmer the soup an additional 5 minutes.
Add the remaining ingredients and stir well to combine.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 27.1 g, Fat 5.2 g, Fiber 4.8 g, Protein 5.9 g, SaturatedFat 0.5 g, Sodium 467.4 mg, Sugar 7 g

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