Pumpkin Corn Chowder

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Total Time
1hr 15mins
20 mins
55 mins

This is a delicious, thick soup with a bite. Great for fall!! You can also add mushrooms, red bell peppers and/or frozen green peas which give nice color and texture. It's even better the next day after all the flavors have had time to mingle together.

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  1. Cut the root end off the leeks and slice thin, including 3 inches of the green part.
  2. Heat olive oil in stock pot.
  3. Add leeks, carrots saute for 15 minutes.
  4. Pour in stock and bring to boil.
  5. Add potatoes, salt, cloves, black pepper and cayenne pepper. Cook for 30 minutes.
  6. Add pumpkin and corn, mixing until pumpkin is dissolved. Cook for 10 minutes.
  7. Enjoy! YUM!