Pumpkin & Corn Chowder

Chowder is a type of soup that originated in the fishing villages of France and is now popular in many countries, especially in the United States.

This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

Print Recipe

Medium

Pumpkin & Corn Chowder

Cooking Method: Boiling, Simmering Cuisine: American Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 2 cup Pumpkin
• 1 cup Corn kernels
• 1 medium Onion
• 2 clove Garlic
• 4 cup Vegetable broth
• 1 cup Milk
• 2 tablespoon Flour
• 2 tablespoon Butter
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Chives

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, and cook until softened.
2. Stir in the flour and cook for 1 minute.
3. Gradually whisk in the vegetable broth, then add the pumpkin and corn kernels. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Stir in the milk, salt, and black pepper. Cook for an additional 5 minutes.
5. Serve hot, garnished with chives.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 8g

Protein 6g12%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.