Pumpkin Corn Chowder

Submitted by KelBel

"An easy and filling soup. Perfect for a cool fall afternoon or winter evening. Low in fat and calories."

 

• Ready In: 15mins
• Ingredients: 8
• Serves: 4

ingredients

• 3⁄4 cup frozen corn
• 1⁄3 cup onion
• 1 1⁄4 cups canned pumpkin
• 16 ounces fat free chicken broth
• 1 teaspoon curry powder (optional)
• 1⁄2 cup skim milk
• 2 tablespoons fat-free half-and-half
• salt and pepper

directions

1. Put everything but milk and half and half in saucepan and simmer until onion and corn are tender.
2. Turn off heat and add milk and half and half.

Reviews

[WI Cheesehead]

This was a nice way to have pumpkin besides dessert. I had some left over mashed potatoes with dill, so I threw those in and added a little more broth. Used dried minced onions and not half-and-half. It was nice and thick and I would probably use a whole cup or more of corn next time. A sprinkle some Parm. cheese on the bowlful too. Thanks!