As October rolls around, there’s an undeniable craving for cooler weather, crisp air, and all things autumn. We had a fleeting taste of mild, refreshing days recently, a complete tease of the glorious Fall season. Now, we’re back to muggy, mid-80s temperatures, making the desire for genuine autumn climate even stronger. It’s truly a time when the leaves should be turning, and the air should carry a delightful chill. In an effort to coax Fall back into existence, I’ve been immersing myself in all the classic autumn rituals.

This dedication to the season includes burning pumpkin chai candles, filling the kitchen with the aroma of warming spices, pulling out my favorite scarves, boots, and sweaters, and even acquiring a few new key pieces for my Fall wardrobe. It’s a bit frustrating not being able to wear any of it yet! The only place that truly feels like autumn right now is my kitchen, thanks to creations like this incredible Harvest Corn and Pumpkin Chowder. And with that, let’s dive into what makes this chowder so exceptionally delightful.

The Unexpected Star of Our Fall Table: Harvest Corn and Pumpkin Chowder

Honestly, when I first set out to create this recipe, I didn’t anticipate it becoming one of our absolute favorite soups. My initial goal was simply to capture the essence of Fall in a bowl – something with pumpkin, something with corn, something utterly comforting. But as I layered more and more flavors and textures into this chowder, I found myself falling deeply in love with it. It transformed from a simple idea into a culinary triumph, quickly earning a permanent spot on our rotation of beloved autumn dishes.

This chowder is incredibly creamy and wonderfully hearty. It boasts an abundance of texture, which I personally adore, making every spoonful a delightful experience. The generous chunks of vegetables and tender corn kernels create a satisfying mouthfeel that distinguishes it from thinner, less substantial soups. It’s the kind of dish that truly feels like a warm hug from the inside out, perfectly embodying the cozy spirit of the harvest season.

A Humorous Anecdote About “Chunky” Chowder

There’s a funny story involving the “chunky” nature of this chowder, though perhaps not the best selling point for everyone! On the day I first made this corn and pumpkin chowder, I texted Winston’s pet sitter to see if she’d like some. She didn’t respond immediately, and as I was heading out to pick up Winston, I worried she might text me halfway there, saying yes. So, I brought a container along, just in case. When I arrived, she politely declined, explaining that she wasn’t a fan of chowder because it reminded her “of too many college nights.” We both had a good laugh about it!

Well, I suppose if you look at it that way, a chunky chowder could evoke some wild memories. But for those of us without such associations, this chowder is pure culinary bliss.

Why This Chowder is Your New Fall Favorite

If you don’t have an aversion to wonderfully chunky chowders, then this recipe is absolutely for you. It yields a generous amount, which is perfect for meal prepping or enjoying throughout the week. For those of us who appreciate delicious leftovers, this chowder is a dream come true. It reheats beautifully, often tasting even better the next day as the flavors have more time to meld and deepen. It becomes thicker and even creamier upon reheating – if that’s even imaginable! This makes it an ideal candidate for cozy lunches or effortless dinners on busy weeknights.

This Harvest Corn and Pumpkin Chowder isn’t just a recipe; it’s an experience. It brings warmth, comfort, and the vibrant tastes of autumn directly to your table. Imagine a chilly evening, a crackling fire, and a steaming bowl of this golden goodness in your hands. It’s the ultimate comfort food, perfect for family dinners, entertaining friends, or simply treating yourself to a moment of seasonal bliss. The blend of sweet corn, earthy pumpkin, and tender vegetables, all enveloped in a rich, creamy broth, creates a symphony of flavors that is both familiar and exciting.

So go ahead, dig in and savor every spoonful!

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Rated 4.75 from 8 votes

Harvest Corn and Pumpkin Chowder

By:
Julie Chiou

A deliciously creamy and hearty chowder that is perfect for Fall or any season!

Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Servings:
8

Equipment

• Dutch oven

Ingredients

• 2 tablespoons (28 g) unsalted butter
• ⅔ cup (107 g) diced white onion
• 3 garlic cloves, minced
• 3 large carrots, diced
• 4 stalks of celery, diced
• 3 cups (630 g) diced potatoes
• 1 ½ cups (248 g) frozen corn, thawed
• 3 tablespoons all-purpose flour
• 15 ounce (425 g) pumpkin puree (not pumpkin pie filling)
• 2 cups (473 ml) whole milk
• 1 cup (237 ml) chicken broth, or vegetable stock for a vegetarian version
• Salt and pepper, to taste
• Chopped chives, for topping (optional)

Instructions

1. In a large, heavy-bottom pot or Dutch oven, melt the unsalted butter over medium-high heat. Once melted, add the diced white onions, minced garlic, diced carrots, and diced celery. Sauté these aromatics until they are softened and translucent, about 5-7 minutes, ensuring not to brown the garlic. This step builds the foundational flavor of your chowder.
   2 tablespoons (28 g) unsalted butter, ⅔ cup (107 g) diced white onion, 3 garlic cloves, minced, 3 large carrots, diced, 4 stalks of celery, diced
2. Next, add the diced potatoes and thawed frozen corn to the pot. Sprinkle the all-purpose flour evenly over the vegetable mixture and stir well to fully incorporate it. Cook for another minute, allowing the flour to lightly toast, which will help thicken the chowder. Then, stir in the pumpkin puree until it is thoroughly combined with the vegetables.
   3 cups (630 g) diced potatoes, 1 ½ cups (248 g) frozen corn, thawed, 3 tablespoons all-purpose flour, 15 ounce (425 g) pumpkin puree
3. Pour in the whole milk and chicken broth (or vegetable stock for a vegetarian option). Stir everything together, ensuring there are no lumps of flour. Bring the mixture to a gentle simmer, then reduce the heat to low. Season generously with salt and black pepper to taste. Cover the pot and let the chowder thicken for 12-15 minutes, stirring occasionally to prevent sticking and ensure even cooking of the potatoes. The potatoes should be fork-tender.
   2 cups (473 ml) whole milk, 1 cup (237 ml) chicken broth, Salt and pepper, to taste
4. Once the chowder has reached your desired consistency and the potatoes are cooked through, remove it from the heat. Ladle the warm chowder evenly amongst serving bowls. For an extra touch of freshness and color, garnish with freshly chopped chives, if desired. Serve immediately with crusty bread for a truly comforting and satisfying meal.
   Chopped chives, for topping (optional)

Tips for the Perfect Harvest Chowder

• **Pumpkin Puree vs. Pumpkin Pie Filling:** Always ensure you are using pure pumpkin puree, not pumpkin pie filling, as the latter contains added spices and sweeteners that would alter the savory profile of this chowder.
• **Potato Choice:** Waxy potatoes like Yukon Gold or red potatoes hold their shape well in soups, while starchy potatoes like Russets will break down more, adding to the chowder’s thickness. Choose based on your desired texture.
• **For Extra Creaminess:** If you desire an even richer chowder, a splash of heavy cream or half-and-half can be stirred in at the very end, just before serving.
• **Make it Vegetarian/Vegan:** Easily adapt this recipe by using vegetable broth instead of chicken broth, and opting for a plant-based milk (such as oat milk or cashew milk) for a creamy, dairy-free version. Ensure your butter is also plant-based for a full vegan meal.
• **Adding Protein:** For a more substantial meal, consider adding cooked shredded chicken, crispy bacon bits, or even sautéed sausage during the last few minutes of cooking.
• **Spice It Up:** A pinch of nutmeg, a dash of smoked paprika, or a sprig of fresh thyme or sage added with the aromatics can further enhance the autumnal flavors.

Serving Suggestions and Leftovers

This Harvest Corn and Pumpkin Chowder is a complete meal on its own, but it pairs wonderfully with a side of crusty artisan bread for dipping, a fresh green salad, or a simple grilled cheese sandwich. Its heartiness makes it ideal for a chilly evening or a satisfying lunch. As mentioned, this chowder only gets better with time! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, you might want to add a splash of milk or broth to loosen it up if it has thickened too much.

Nutrition

Serving: 1serving,
Calories: 303kcal,
Carbohydrates: 51g,
Protein: 8g,
Fat: 7g,
Fiber: 5g,
Sugar: 10g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data, use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.