Cozy up with this Autumn Corn Chowder With Roasted Pumpkin, potatoes, red onions, garlic, and smoked paprika: creamy, flavorful, and easy to make! This Pumpkin Corn Chowder is vegetarian and doesn’t need milk, cream, or half and half to be delicious! Perfect for those crispy fall nights where you crave a warm and comforting dish! Naturally vegetarian.
Autumn Corn Chowder With Roasted Pumpkin
HELLO BBS!! Today I’m here to share with you my favorite Pumpkin Corn Chowder recipe. If you love fall flavors, this soup is going to be right up your alley: it’s creamy, flavorful, and comforting – basically fall in a bowl!
Best thing about this chowder? You don’t even have to add in cream, milk, or half and half to make it worth it! (unless you want to, of course).
Trust me, I’m all about creamy soups so I also tested this recipe with heavy cream but I thought it was *really* unnecessary, it was almost taking away from all the rich, hearty fall flavors in it so it’s a no for me! (the white spot in the picture is there just to make the chowder extra pretty lol).
So… let’s roast some pumpkin & let’s get started!! 🎃
Why Is It Called A Chowder?
The origin of the name is still unknown! Some say the word “chowder” comes from the French word “chaudron” (cauldron) while some say it comes from the word “jowter” used in Cornwall to describe fish-sellers.
In fact, this soup was originally a shipboard dish thickened with hardtack (aka “the sea biscuit”, a type of cracker made from water, flour, and salt). Chowder was brought to America with seafarers and immigrants from England *and* France.
Some of the popular variations of chowder include seafood, lamb, and potato chowder!
What Is Pumpkin Corn Chowder Made Of?
- Unsalted Butter
- Red onion.
- Flour (to create a “roux” -> this is how we thicken the chowder!)
- Water or vegetable stock
- Corn (you can use canned, frozen or fresh corn)
- Roasted pumpkin (I used butternut)
- Smoked paprika
- Salt & Pepper
How Do You Make Corn Chowder From Scratch?
Full instructions will be in the recipe card down below but to give you an idea, this is what you do:
- Roast the pumpkin in a 400F oven.
- Melt the butter and saute the onion and garlic until soft and fragrant.
- Add in the flour to create a roux (a pale golden paste) and cook on low heat for a minute.
- Pour in the water or stock and adjust the heat to medium-high.
- Add in the corn, potatoes, smoked paprika, salt, and pepper and bring the chowder to a boil.
- Simmer until the potatoes are fork-tender.
- Use an immersion blender to blend half the chowder then transfer the blended chowder back into the pot and stir.
- Add in the roasted pumpkin and serve!
How Long Does Corn Chowder Last In The Refrigerator?
Store your pumpkin corn chowder in an air-tight container. Properly stored chowder will last 2-3 days.
Does Corn Chowder Freeze Well?
If you don’t add milk, cream, or half and half, yes your corn chowder will freeze beautifully for up to 2-3 months. Do not freeze chowder that contains milk, cream, or half and half!
HAPPY COOKING LOVES!! I hope you’ll love this Pumpkin Corn Chowder as much as I do!
Please leave a comment and/or give this recipe a rating ⭐️ if you make it! I LOVE hearing from you! 💘
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Autumn Corn Chowder
For The Pumpkin
- 2 cups diced butternut pumpkin
- Olive oil for brushing
- Salt to taste
For The Chowder
- 4 tbsp unsalted butter
- 1 medium red onion diced or sliced
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 5 cups water or vegetable broth
- 4 cups canned or frozen corn or about 8 ears
- 1 lb potatoes diced
- 1/4 tsp smoked paprika or more to taste
- Salt and pepper to taste
- Preheat the oven to 400F and line a baking sheet with parchment paper or use a non-stick baking sheet. Arrange the diced pumpkin in a single layer on your prepared baking sheet. Brush with olive oil and sprinkle with salt. Bake for 35-45 minutes or until your pumpkin is tender.
- Meanwhile, make the chowder. Place a large heavy-bottomed pot over medium heat. Add in the butter and allow the butter to melt completely, then add in the red onion and garlic and saute until soft and fragrant (3-4 minutes). Lower the heat if necessary as you don't want your garlic to turn brown.
- Add in the flour and cook stirring continuously for about a minute (a golden paste will form). Pour in the water and increase the heat to medium-high, then add in the corn, potatoes, smoked paprika, salt, and pepper. Bring the chowder to a boil stirring occasionally. When the chowder has reached a boil, reduce the heat to medium-low. Simmer for 15-20 minutes or until the potatoes are fork-tender.
- Transfer about half the chowder (about 3 cups) to a separate bowl (or a food processor) and blend using an immersion blender (or a food processor) until creamy, then transfer the blended chowder back into the pot and stir to combine. Add in the roasted pumpkin and stir to combine. Serve immediately!