7 Reviews

Extraordinary flavor and SO easy! We LOVED this! I used lots of cayenne (double or triple) and also some in the bowls since we like spice! This is a huge pot and would serve 8 people - maybe six for an entree if you're really big eaters. The only change I would make is to use the whole onion next time. (Just a note: My grocery store didn't sell smaller cans of cream corn so I used an entire 14 3/4 ounce can. Also, my can of pumpkin was 15 ounces.) This is good any time of year - by itself or you could add cooked meat for more protein if you like! Another fantastic recipe from Brooke, made for the Photo Tag game.

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FLKeysJen June 08, 2008

A nice soup with many pluses. Love that it is so low fat and that it has a vegetarian option. Also liked the creamy texture that the pumpkin gave the broth. Made as written letting them add cayenne to there bowls as not everyone likes cayenne. Next time will try adding some jalapeno and cilantro?? Over all a nice soup. Thanks so much for the post.

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Debbwl January 21, 2010

great soup, I sauteed the onion with 2 tablespoon chopped garlic in butter firstly, I used half and half cream instead of skim milk, we enjoyed this thanks for sharing Brooke!

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Kittencal@recipezazz November 27, 2008

Delicious soup which was perfect for Halloween weekend! I added the optional cayenne - which gave it a spicy taste which we enjoyed! A very different and tasty version of corn chowder which we will be having again. Thanks for sharing!

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ellie_ November 03, 2008

So easy and delicious! And it is such a beautiful fall color. I used all the cayenne, and loved it. After taking a few bites, I ran and got some nutmeg and sprinkled a little on it. I thought that made it even better! Thanks for the beautiful chowder! Made this for Please Review My Recipe Tag!

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breezermom October 20, 2008

First of all we don't have canned/tinned pumpkin is not a common ingredient in the supermarkets here in Australia (it may be available but I don't know where) so I used fresh butternut pumpkin (600g cut into bit size pieces and added it in step 1). My can of creamed corn was 310g which is nearly 3oz more than called for and as my stock was a 1 litre pack I just upped everything and had enough soup to feed 6. Don't know what happened to the can of sweet corn so used about 400g of sweet frozen and threw it in the pot at step 1. Added the creamed corn with hi-low milk (3/4 cup) and gave a slight whiz with the stick blender to smooth out (still leaving some chunky bits of pumpkin). The DS, DM and myself enjoyed this very much as a light dinner with crusty bread (we had all had big lunches). It was quick and easy to put together which was another plus. Thank you Brooke the Cook in WI for a keeper of a soup. Made for 123 Hit Wonders 2008.

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I'mPat May 08, 2008

Very nice taste to this chowder, & although I was going to omit it, I did include SOME cayenne pepper (about half the indicated amount!) & was pleased with the slight taste of it! Nice to find something so tasty that's so easy to prepare! Thanks for sharing! [Tagged, made & reviewed in Newest Zaar Tag 2008]

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Sydney Mike May 01, 2008
Pumpkin & Corn Chowder