Pumpkin Corn Chowder
Sweet potatoes and canned pumpkin give this side-dish soup its bright orange color.
Prep Time:
15 mins
Total Time:
40 mins
Servings:
Makes 6 servings (8 cups).
Ingredients
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2 tablespoons butter
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1 cup thinly sliced leeks or 8 large green onions, thinly sliced
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2 cloves garlic, minced
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1-1/2 teaspoons ground cumin
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2 cups 1-inch cubes sweet potatoes (about 12 ounces)
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1 14-ounce can vegetable broth
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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1 15-ounce can pumpkin
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1 14.75-ounce can cream-style corn
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1 10.75-ounce can reduced-fat and reduced-sodium condensed cream of celery or onion soup
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1 cup milk
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1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
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2 tablespoons pumpkin seeds, toasted
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Dairy sour cream (optional)
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Assorted crackers (optional)
Directions
1.
In a 4-quart Dutch oven, melt butter. Add leeks and garlic. Cook and stir over medium heat for 5 minutes. Sprinkle in cumin and stir for 30 seconds. Add sweet potatoes, broth, salt and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until potatoes are tender.
2.
Stir pumpkin, corn, celery soup, milk and thyme into potato mixture. Cook over medium heat until heated through, stirring occasionally. To serve, sprinkle soup with pumpkin seeds. If you like, garnish soup with sour cream and serve with crackers. Makes 6 servings (8 cups).
Nutrition information
Calories 226, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 14 mg, Sodium 806 mg, Carbohydrate 37 g, Fiber 5 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 17%, Calcium 14%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet
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