Pumpkin Chipotle Corn Chowder

Another great Dave Lieberman soup! In case you missed it, it’s Fall. Time to bring out all those soup recipes. Pumpkins are fresh and plentiful … Inspiring the cook to put together this great chowder. My oldest is a Dave Lieberman fan (me too). This is his take on the recipe. Enjoy!

Check out this easy way to prepare the pumpkin needed for the recipe, here.

Recipe

3 Tablespoon butter
3-4 Pounds pumpkin flesh cut into 1 inch cubes
Large onion-chopped
3 Tablespoons all purpose flour
32 Ounces chicken broth-low sodium (vegetable broth for vegetarian)
15 Ounce can whole kernel corn-drained
2 Chipotle peppers-roughly chopped
1/2 Cup heavy cream
5 Thyme sprigs
Salt and freshly ground pepper to taste
Cilantro-one bunch, stems removed & leaves chopped

Prepare your pumpkin first.

The soup recipe goes quickly. Have all ingredients ready.

Heat the butter in a large pot over medium heat and add the onion and pumpkin.

Sauté about 5 minutes.

Add flour to onion and pumpkin and stir.

Add the chicken broth gradually, stirring as you go.

Add corn, chipotle, cream and sprigs. Bring to a simmer.

Keep at a low simmer (turn heat down if necessary) for about 20 minutes until pumpkin is just tender.

Check for need of salt and pepper.

Add cilantro, saving some for garnish.

There you go! Enjoy!