Pumpkin Corn Chowder has become a family favorite (or at least family chef's favorite) since I discovered it last year. It's doesn't require much prep at all, yet it gives you some unique flavors. Cumin in your chowder? That's new to me...
It's creamy and a little sweet and a little savory. Topped with sour cream and pepitas, this is a yummy little soup for a cold winter's day.
Pumpkin Corn Chowder
from BHG 2011 Cookbook
1 c. thinly sliced leeks or 8 large green onions, thinly sliced
2 cloves garlic, minced
2 Tbsp. butter
1 1/2 tsp. ground cumin
2 c. 1" cubed sweet potatoes (about 12 ounces)
1 14-oz. can vegetable (or chicken) broth
1/4 tsp. salt
1/4 tsp. black pepper
1 15-oz. can pumpkin
1 14.75-oz. can cream-style corn
1 10.75-oz. can reduced fat and reduced sodium condensed cream of celery or onion soup (I've always used celery, full fat, full sodium... just because.)
1 c. milk
1 Tbsp. snipped fresh thyme or 1 tsp. dried crushed thyme
pumpkin seeds, toasted (pepitas)
1. In a 4-qt. Dutch oven, cook green onions and garlic in hot butter on medium heat for 5 minutes. Add cumin and cook for 30 seconds. Add broth, sweet potatoes, salt and pepper. Bring to a boil; reduce heat. Simmer, covered, for 15-20 minutes or until potatoes are tender.
2. Stir pumpkin, corn, celery soup, milk and thyme into potato mixture. Cook on medium heat until heated through. To serve, sprinkle soup with pepitas and garnish with a dollop of sour cream.