Pumpkin Corn Chowder Recipe | How to Make Pumpkin Corn Chowder - Court of Kitchen

Hey, ya’ll! It’s Courtenay Hachey with the Chowders and Shake-Ups for the Week, and this time, I have brought you yet another tantalizing, scrumptious, and of course… easy to make, Pumpkin corn chowder. It’s sure to leave friends and family lick their fingers, so let’s get right to it!

‪@courtofkitchen‬

Our ingredients are:
Bacon 12 to 16 OZ (Cut in Half)

Then, our renowned DNA, I mean the DNA of our juicy potatoes:
• Potatoes Average sized, three Kangol, two russets, Diced
• One large onion, diced
• Two Pinches of Salt
• Ten grinds of Black pepper
• Two to three Bay leaves
• Seven to nine Fresh Thymes (Keep the stems)
• Two quarts of Stock (Chicken or vegetarian)

Now, the base and the remaining ingredients, add:
• One small Onion
• Two to three stalks of celery
• Two large or three small carrots
• One teaspoon Granulated garlic
• One teaspoon granulated onion
• Half teaspoon Chili Flakes
• Half tsp dried sage or fresh sage
• Fifteen-ounce can of pumpkin
• One and 1/5 cups of frozen corn
• Half cup to a cup of Half n Half heavy cream

And that’s it! With the goodness and flavors of corn and pumpkin, be sure to make the most of it in the season. Love the recipe? Follow for more! You can follow me on:

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