Pumpkin Potato Corn Chowder
Chowder is a type of soup that originated in England and is typically made with seafood or vegetables.
This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 500 gram Pumpkin
- 300 gram Potatoes
- 200 gram Corn Kernels
- 150 gram Onion
- 2 clove Garlic
- 4 cup Vegetable Stock
- 1 cup Milk
- 2 tablespoon Butter
- 2 tablespoon All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Dried Thyme
- 10 gram Fresh Parsley
Instructions
- In a large pot, melt butter over medium heat. Add onion and garlic, sauté until translucent.
- Add flour and stir for 1 minute.
- Add pumpkin, potatoes, corn, vegetable stock, dried thyme, salt, and black pepper. Bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 15-20 minutes.
- Use an immersion blender to puree soup until desired consistency.
- Stir in milk and heat until warmed through. Adjust seasonings if necessary.
- Serve hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 287kcal
- % Daily Value *
- Total Fat 9.2g15%
- Total Carbohydrate 44.5g15%
- Sugars 6.7g
- Protein 6.3g13%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.