There’s something magical about the smell of Pumpkin Chowder with Corn bubbling away on the stove—it’s like autumn in a bowl. This recipe takes me straight back to those crisp evenings when my grandma would pull out her big soup pot, and the whole house would fill with the coziest aroma. It’s creamy, comforting, and packed with just the right balance of sweet corn and rich pumpkin.

I’ll admit, I didn’t always love pumpkin. As a kid, I turned my nose up at anything orange and squashy. But one chilly October night, a friend convinced me to try her mom’s version of this chowder, and wow—game changer. Now, as soon as the leaves start to turn, I’m craving that velvety texture and smoky-sweet warmth. Whether you’re a pumpkin fanatic or a skeptic (like I was), trust me, this soup will win you over.

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Why You’ll Love This Pumpkin Chowder with Corn

Listen, I’m not exaggerating when I say this chowder checks all the boxes for the perfect fall meal. Here’s why it’s become my go-to:

Creamy without being heavy – That perfect velvety texture comes from just the right amount of pumpkin puree and a splash of cream (though I’ve got a dairy-free swap if you need it!)
Ready in under 30 minutes – Seriously, by the time you’ve finished raking leaves, dinner’s done
Vegetarian comfort food that even meat-lovers adore – My husband always asks for seconds, and he’s usually eyeing the steak
Kid-approved veggies in disguise – The sweet corn and pumpkin make it a sneaky way to get picky eaters to gobble up their vegetables
Tastes even better the next day – The flavors mingle beautifully, so leftovers are basically a gift to your future self

Honestly, what’s not to love? It’s like getting hugged by autumn.

Ingredients for Pumpkin Chowder with Corn

Gather these simple ingredients – most are probably already in your pantry! Here’s what you’ll need:

2 cups pumpkin puree (fresh or canned, see notes below)
1 cup corn kernels (fresh, frozen, or canned all work)
1 medium onion, diced
2 cloves garlic, minced
3 cups vegetable broth
1 cup heavy cream (the secret to that luxurious texture!)
2 tbsp butter
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme (or 1 tbsp fresh)

Ingredient Notes & Substitutions

Pumpkin puree ≠ pumpkin pie filling! That sweetened stuff belongs in desserts only. For best flavor, use homemade roasted pumpkin puree or plain canned pumpkin (Libby’s is my go-to). No pumpkin? Butternut squash puree makes a great stand-in.

Corn options: Fresh is wonderful when in season, but frozen kernels (thawed) work perfectly too. If you’re using canned corn, drain it well first.

For a dairy-free version: Swap heavy cream with full-fat coconut milk (the canned kind) – it adds a lovely subtle sweetness that pairs beautifully with the pumpkin.

How to Make Pumpkin Chowder with Corn

Okay, let’s get cooking! This pumpkin chowder comes together so easily – just follow these simple steps and you’ll have a pot of creamy comfort ready in no time. I promise it smells even better than it tastes (and it tastes amazing).

Sautéing the Aromatics

First, grab your favorite soup pot (mine’s this beat-up Dutch oven that’s seen better days) and melt the butter over medium heat. Watch it closely – we want it melted and bubbly, not browned! Toss in the diced onion and give it a good stir. Cook for about 3 minutes until it starts to soften – you’ll know it’s ready when your kitchen smells incredible.

Now add the minced garlic. Here’s my secret: push the onions to one side and let the garlic hit the pan directly for about 30 seconds before stirring it in. This quick blast of heat unlocks all that garlicky goodness without any bitterness. Just don’t walk away – garlic burns in a heartbeat!

Simmering the Chowder

Time for the pumpkin and corn! Dump them in along with the vegetable broth and give everything a vigorous stir. Bring it up to a lively boil – you’ll see bubbles dancing all around the edges of the pot. Then dial it back to a gentle simmer.

Here’s where patience pays off: let it bubble away uncovered for a solid 15 minutes. Stir occasionally with a wooden spoon (I like to scrape the bottom to prevent any sticking). You’ll notice the color deepening from bright orange to a richer pumpkin hue – that’s when you know the flavors are marrying beautifully.

Adding Cream & Seasoning

Turn the heat down low before pouring in the heavy cream – we’re avoiding any chance of curdling here! Stir gently as you add it, watching the chowder turn gloriously velvety. Now toss in your salt, pepper, and thyme.

Critical step: TASTE IT! The seasoning amounts are guidelines – adjust to your preference. Need more salt? Go for it. Want extra pepper? Knock yourself out. This is your masterpiece now. Let it simmer another 5 minutes just to warm everything through.

Pro tip: If it seems too thick, splash in a bit more broth. Too thin? Let it simmer uncovered for a few more minutes. Either way, you’re about 2 minutes away from pumpkin paradise.

Tips for the Best Pumpkin Chowder with Corn

After making this chowder more times than I can count, here are my can’t-live-without tricks:

Blend half for extra creaminess – Use an immersion blender on half the soup for a luxuriously thick base while keeping some whole corn kernels for texture
Homemade broth makes all the difference – My freezer stash of veggie scrap broth adds incredible depth, but if using store-bought, go for low-sodium so you can control the salt
Brown butter for next-level flavor – Let your butter turn golden before adding onions for a nutty, caramelized note that takes this from good to “wow”
Fresh thyme sprigs while simmering – I often toss in a couple whole sprigs and fish them out later – the herbal aroma infuses every bite

Bonus tip: Leftovers thicken beautifully – just thin with a splash of broth when reheating!

Serving Suggestions for Pumpkin Chowder with Corn

Oh, the possibilities! Here’s how I love to serve my pumpkin chowder:

Crusty bread is non-negotiable – A warm baguette or sourdough for dipping is absolute heaven
Top with roasted pepitas – That crunchy, nutty contrast takes each spoonful to new heights
Pair with a crisp apple salad – The tart freshness cuts through the richness perfectly
Serve in hollowed-out mini pumpkins – Makes the coziest fall dinner party centerpiece

Honestly? Sometimes I just grab a spoon and eat it straight from the pot – no judgment!

Storing and Reheating Pumpkin Chowder with Corn

Good news – this chowder gets even better as leftovers! Let it cool completely before storing in airtight containers. In the fridge, it’ll stay delicious for about 3 days (though mine never lasts that long). For freezing, skip the cream – freeze just the base, then add fresh cream when reheating. Thaw overnight in the fridge, then warm gently on the stove, stirring often. Never let it boil – we want that creamy texture to stay perfect!

Pumpkin Chowder with Corn FAQ

Over the years, I’ve gotten all sorts of questions about this pumpkin corn chowder (and made plenty of variations myself!). Here are answers to the ones that pop up most often:

Can I use canned pumpkin?

Absolutely! I keep cans of pure pumpkin puree in my pantry year-round for recipes just like this. The key is making sure you’re grabbing plain pumpkin puree (just pumpkin!) and not pumpkin pie filling, which has added sugars and spices. My favorite brand is Libby’s – it’s consistently smooth and flavorful. That said, if you’ve got fresh roasted pumpkin puree, oh boy, does it take this soup to another level!

Is this chowder freezer-friendly?

Yes, with one little trick! The dairy can sometimes separate when frozen, so I recommend freezing just the base (everything before adding the cream). Portion it out, leave about an inch of space for expansion, and freeze for up to a month. When you’re ready to eat, thaw overnight in the fridge, then reheat gently on the stove while stirring in fresh cream or coconut milk. Works like a charm!

How do I make vegan pumpkin corn chowder?

So easy! Swap the butter for olive oil or vegan butter, and use full-fat coconut milk instead of heavy cream. I promise, the coconut milk adds this wonderful subtle sweetness that makes you forget it’s dairy-free. For extra richness, blend a handful of raw cashews with the broth before adding it to the pot – this trick comes from my vegan sister-in-law who demands I make it this way!

Nutritional Information

Just a quick note about nutrition – like with any homemade recipe, the exact numbers can vary depending on your specific ingredients. Did you use full-fat coconut milk instead of cream? Homemade pumpkin puree versus canned? Different brands of vegetable broth? All these little choices add up!

The values I’ve included are estimates based on my standard version (you know, the one I make when no one’s looking and I’m eating straight from the pot). But honestly? This pumpkin chowder is packed with real, wholesome ingredients that make me feel good about serving it to my family. That’s nutrition I can stand behind!

Rate This Recipe

Okay, I’ve spilled all my pumpkin chowder secrets – now it’s your turn! Did this recipe hit the spot on a chilly evening? Maybe you put your own spin on it with extra spices or different toppings? I’d love to hear how it turned out in your kitchen. Drop your thoughts (and any brilliant tweaks!) in the comments below. Your feedback helps me create even better recipes for everyone. And if you snapped a photo of your gorgeous bowl of chowder, you know I’m dying to see it – tag me so I can admire your handiwork!