Cozy up with this Autumn Corn Chowder With Roasted Pumpkin, potatoes, red onions, garlic, and smoked paprika: creamy, flavorful and simple 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.
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!
Storing Instructions: store your pumpkin corn chowder in an air-tight container in the refrigerator. Properly stored chowder will last 2-3 days.Freezing Instructions: store your pumpkin corn chowder in an air-tight container in the freezer for up to 2-3 months. Do not freeze chowder that contains milk, cream, or half and half!📷 DID YOU MAKE THIS RECIPE?!Tag @itsdamnspicy and hashtag it #damnspicy on Instagram!