I love this chowder because it strikes the perfect balance between comforting and bold. The pumpkin creates a naturally velvety texture, the corn adds sweetness, and the chipotle brings warmth without overwhelming the dish. I also appreciate that it comes together in under an hour and feeds a crowd, making it ideal for busy nights or gatherings. It’s flexible, cozy, and has just the right amount of kick.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 tablespoons butter, or vegetable oil 7 cups Pumpkin, peeled and cut into 1-inch cubes 1 large onion, diced 3 tablespoons all-purpose flour 1 quart reduced-sodium chicken stock 2 chipotle peppers in adobo sauce, finely chopped 2 cups corn kernels, frozen 1/2 cup heavy cream 5 thyme sprigs, or 1 tablespoon dried thyme, or to taste salt and freshly ground black pepper 1 small bunch cilantro, stems removed and leaves roughly chopped
Directions
I start by prepping the pumpkin, peeling it and cutting it into 1-inch cubes.
I set a large stock pot over medium heat and add the butter or oil. Once it’s hot, I add the onion and pumpkin and cook for about 5 minutes, stirring occasionally.
I sprinkle in the flour and stir for about a minute until it coats the vegetables.
I slowly pour in the chicken stock while stirring to avoid lumps.
I add the chopped chipotle peppers, corn, cream, and thyme, then bring everything to a boil.
Once boiling, I lower the heat and let it simmer for about 20 minutes, or until the pumpkin is fork-tender but still holding its shape.
I remove the pot from the heat and season generously with salt and pepper, tasting as I go.
I stir in most of the cilantro and save a handful for garnish before serving.
Servings and Timing
This recipe makes 8 servings. Prep time: 10 minutes Cook time: 40 minutes Total time: 50 minutes
Variations
I sometimes replace some of the pumpkin with sweet potatoes for an even sweeter base.
I swap chicken stock for vegetable stock and use oil instead of butter to make the dish vegetarian.
I stir in a handful of shredded cheddar at the end for a richer, cheesier version.
I add extra chipotle when I want a stronger smoky heat.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. The chowder thickens as it sits, so I stir in a splash of stock or water when reheating. I warm it gently on the stovetop over medium-low heat or microwave it in short intervals, stirring between each one. I don’t freeze this soup because the pumpkin can become mushy and the cream may separate.
FAQs
How spicy is this chowder?
I find it moderately spicy with two chipotle peppers, but it’s easy to reduce or increase the heat by adjusting the amount.
Can I use canned pumpkin instead of fresh?
I don’t recommend it because canned pumpkin changes the texture and makes the chowder more like a puree.
Can I use fresh corn instead of frozen?
Yes, I use fresh corn when it’s in season. The flavor becomes even sweeter.
Can I make this dairy-free?
I replace the heavy cream with coconut milk for a dairy-free option that still stays creamy.
Can I prep the vegetables ahead of time?
Yes, I chop the pumpkin and onion a day ahead and refrigerate them to save time.
Does the soup thicken as it cools?
Yes, it thickens noticeably, so I add a little broth when reheating.
Can I blend part of the soup?
Yes, I sometimes blend a small portion for a creamier texture while leaving most of the pumpkin chunks intact.
What type of pumpkin works best?
I prefer sugar pumpkins or pie pumpkins because they’re sweeter and less watery than carving pumpkins.
Can I make this in a slow cooker?
Yes, I sauté the onion and flour first, then add everything to the slow cooker and cook on low for 6–7 hours.
What can I serve with this chowder?
I like serving it with crusty bread, cornbread, or a light green salad.
Conclusion
I love how this pumpkin and chipotle corn chowder brings sweetness, heat, and creaminess together in one comforting bowl. It’s simple to prepare, adaptable to my mood, and always satisfying. Whether I’m cooking for myself or a crowd, this is a fall and winter favorite I come back to again and again.
