Autumn Corn Chowder
This Autumn Corn Chowder with Roasted Pumpkin is rich, creamy, and hearty with a smoky note. Best part? No need to add any cream or milk to make it creamy and delicious (I just do a dollop of sour cream on top for some tang) making it lighter than most cold weather soups!Comforting and easy to make, this chowder can be made-ahead for busy weeknight dinners or lazy fall weekends.
Ingredients
For The Pumpkin
- 2 cups (245 g) diced butternut pumpkin (1-inch or 2.5 cm dices)
- Olive oil (for brushing)
- Salt and pepper (to taste)
For The Chowder
- 4 tbsp (55 g) unsalted butter
- 1 medium red onion (minced)
- 2 cloves garlic (minced)
- Salt and pepper (to taste)
- 1 teaspoon smoked paprika (or more to taste)
- 4 tbsp (35 g) all-purpose flour
- 5 cups (1.2 lt) water or broth (vegetable or your favorite broth if using broth)
- 4 cups (650 g) frozen or canned corn
- 1 lb (450 g) potatoes (diced)
Instructions
- Roast the pumpkin. Preheat the oven to 400F (200C) and line a baking sheet with parchment paper (or use a non-stick baking sheet). Arrange the diced pumpkin in a single layer in your prepared baking sheet. Brush with olive oil and sprinkle with salt. Bake for 35-45 minutes or until tender. Meanwhile, make saute the veggies. This step can be done up to 2 days ahead of time and you can store the roasted pumpkin in an airtight container in the refrigerator.
- Saute the veggies. Add the butter to a heavy-bottom pot over medium heat. Once the butter has melted and is sizzling, add the onion and saute until soft and translucent (2-3 minutes), then add the garlic, season with smoked paprika, salt, and pepper and saute until fragrant (another 1-2 minutes). If needed, lower the heat as you don’t want the garlic to brown.
- Make the chowder. Add the flour to the the veggies and mix. Cook, mixing continuously until a paste forms and turns golden. Pour in the broth or water and increase the heat to medium-high, then add in the potatoes, corn, salt and pepper. Bring the chowder to a boil, stirring occasionally, then reduce the heat to medium-low, and simmer for 15-20 minutes or until the potatoes are tender (they should slide off your knife if you pierce one).
- Puree. Transfer about half the chowder (about 3 cups) to a blender, the bowl of a food processor, or a mixing bowl (if using an immersion blender) and puree until creamy. Transfer the pureed chowder back into the pot, add in the roasted pumpkin, mix, and serve adding your favorite toppings, if desired. I like a dollop of sour cream or Greek yogurt for some tang, cream cheese also works, bacon would also be delicious.
Notes
Make-Ahead Instructions: All chowders and soup taste better the longer they sit, so this is a perfect recipe to make-ahead! Follow the recipe through step 5, allow the chowder to come to room temperature, and store in the refrigerator for 2-3 days.
Storing Instructions: Store any leftovers covered or in an air-tight container in the refrigerator for 3-4 days. Alternatively, you can freeze this chowder, preferably in small portions, for up to 1-2 months (do not freeze chowder that contains milk, cream, or yogurt: they split), thaw in the refrigerator overnight when ready to eat.
Reheating Instructions: Reheat leftover chowder in a saucepan over medium-low heat, stirring frequently to keep it from burning, until fully heated through. If you stored your chowder with dairy toppings such as milk, cream, yogurt, etc. they may split when reheated, the dish is still safe to eat but the texture may be different.
Nutrition
Calories: 248kcalCarbohydrates: 40gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 243mgPotassium: 673mgFiber: 5gSugar: 7gVitamin A: 5413IUVitamin C: 28mgCalcium: 50mgIron: 2mg
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