Pumpkin-Corn Chowder Recipe

Looking for an easy Pumpkin-Corn Chowder recipe? Learn how to make Pumpkin-Corn Chowder using healthy ingredients.


Submitted by paperclippy

Makes 4 servings



from Midwest Living, with less butter and skim milk

Recipe Ingredients for Pumpkin-Corn Chowder

1 tsp butter
1 c leeks
2 cloves garlic
1 1/2 tsp cumin
2 c sweetpotato
14 oz vegetable broth
1/4 tsp salt
1/4 tsp pepper
15 oz pumpkin
1 can cream style corn
1 1/4 c healthy request cream of celery soup
1 c skim milk
1 tsp thyme

Recipe Directions for Pumpkin-Corn Chowder

  1. In a 4-qt Dutch oven, melt butter. Add leeks and garlic. Cook and stir over medium heat for 5 minutes. Add cumin and stir 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.

  2. Stir pumpkin, corn, condensed soup, milk, and thyme into potato mixture. Cook over medium heat until heated, stirring occasionally. To serve, sprinkle soup with pumpkin seeds. If you like, garnish with sour cream; serve with crackers.

Categories

Vegetables, Soup, American

Nutrition Facts
Serving Size 559.0g
Amount Per Serving
Calories
279
Calories from Fat
31
% Daily Value*
Total Fat
3.4g
5%
Saturated Fat
1.6g
8%
Trans Fat
0.0g
Cholesterol
7mg
2%
Sodium
662mg
28%
Potassium
1048mg
30%
Total Carbohydrates
59.6g
20%
Dietary Fiber
7.2g
29%
Sugars
15.9g
Protein
7.6g
Vitamin A 535% Vitamin C 25%
Calcium 22% Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • High in dietary fiber
  • High in potassium
  • Very high in vitamin A
  •   Bad points
  • High in sugar
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