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Mandie

Pumpkin Corn Chowder

A chunky vegetarian chowder with pumpkin, sweet corn, leeks and peppers.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 tbsp extra virgin olive oil
  • 2 leeks white and light green parts, cleaned and chopped
  • 3 cloves garlic finely chopped
  • 2 medium bell peppers chopped
  • 2 1/4 lb pie pumpkin or butternut squash peeled, seeded and cut into 1/2-inch pieces
  • 1 1/2 tsp fresh marjoram chopped
  • 1/4 tsp crushed red pepper
  • 2 bay leaves
  • 1/4 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 1 1/4 cups corn kernels fresh or frozen
  • 6 cups vegetable broth

Method
 

  1. Heat the olive oil in a large soup pot over medium heat. Add the leeks and cook, stirring often, until tender, 4 to 5 minutes.
  2. Add the garlic and cook 1 minute, stirring constantly.
  3. Reduce the heat to medium-low, add the bell peppers and cook until they begin to soften, 7 to 8 minutes.
  4. Add the pumpkin, marjoram, red pepper, bay leaves, salt, pepper, corn and broth. Simmer gently (don't boil) until the pumpkin is tender, 20 to 30 minutes.
  5. Remove the bay leaves, taste for salt and serve hot.

Notes

Vegan as written. Butternut squash works in place of pumpkin.