Soup

Pumpkin Corn Chowder is for Soup.

Pumpkin Corn Chowder takes 15 minutes to prepare.

Pumpkin Corn Chowder takes 20 minutes to cook.

Pumpkin Corn Chowder makes 7 servings.

The ingredients for Pumpkin Corn Chowder are:

6 scallions
3 cloves garlic
1-inch piece fresh ginger
1 tablespoon butter
2 (14.5 oz) cans chicken broth
15 oz can pureed pumpkin
16 oz bag frozen corn kernels
1/4 teaspoon cayenne
1/2 cup heavy cream
Zest of 1 Lemon
Pinch of dried thyme
Salt to taste, about 1/2 to 1 teaspoon
1/4 teaspoon black pepper

Here is how you make Pumpkin Corn Chowder:

Remove the scallions? green portions and set aside, reserving them for garnish. Slice the white parts of the scallions. Mince the garlic and ginger.In a large pot over medium-low heat, melt the butter.Add the scallions and saut?, stirring occasionally, until tender, about 3 minutes.Add the garlic and ginger. Cook, stirring, for 1 minute.Add the chicken broth, pumpkin, corn and cayenne. Increase the heat to medium. Simmer, partially covered, for 15 minutes. Turn off heat, add heavy cream, lemon zest, thyme, salt and black pepper. Puree with a stick blender.Serve garnished with the reserved scallion greens, if desired.Serving Size:?1 cup is a serving size. Recipe makes approximately 7 cups of soup.

The nutritional information for Pumpkin Corn Chowder is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 152.7

• Total Fat: 7.8 g
• Cholesterol: 25.0 mg
• Sodium: 603.3 mg
• Total Carbs: 19.6 g
• Dietary Fiber: 3.9 g
• Protein: 4.4 g

The dietary needs meet for Pumpkin Corn Chowder is Gluten Free