Pumpkin Corn Chowder


Snow has finally covered the ground here in Chicago.  Just when we were thinking that Chicago was about to blow it’s reputation for being miserable in the winter and no longer scare away those faint of foul weather, risking the import of thousands of southern souls clogging our CTA, snapping up the beautiful apartments and filling our beaches with their charming accents, our dear city came through.  Who else could be unpredictable and slightly cruel enough to dump 6 inches of snow on the ground between the end of the Super Bowl and a Monday morning?  Our friend, Chicago.  Thanks buddy, you’re always there for us

Fortunately cold weather and hearty soups go hand in hand, so pull on your boots and slog through the snow to pick up the few ingredients it takes to make this delicious pumpkin chowder; you wont regret it.  Packed with pumpkin, corn and spices, this really is a meal in and of itself.  Simple and delicious – our kind of recipe.

Pumpkin Corn Chowder


  • 2 tablespoons of butter
  • 1 large onion, diced
  • 3 cups of chicken broth
  • 2 15oz cans of corn, rinsed and drained
  • 1 cup of chopped red peppers (green work, too!)
  • 1 29oz can of pumpkin puree
  • Spices: cinnamon, cumin, cayenne pepper salt, pepper, nutmeg, allspice
  • 1/3 cup of heavy cream


  1. In a large pot, sauté the onion in 2 tablespoons of butter until soft.  Add canned pumpkin, 2 cups of chicken broth and spices.  (side note:  I personally season the hell out of this soup to make it spicy and flavorful, so I left the spice amounts open to interpretation!).  Let the soup simmer on low for 15 minutes.  Add rinsed and drained corn and the chopped peppers.  Let simmer for 10 minutes.  Check spices and adjust if necessary.  Just before serving, add heavy cream and stir to blend.  Tip – top with crumbled cotija cheese.  Enjoy!