Pumpkin Corn Chowder combines sweet corn, smoky bacon and hearty pumpkin for a fall soup to chase away the chills. Canned pumpkin let’s you make this easy version anytime in about 20 minutes.

Pumpkin Corn Chowder

It’s Day 5 of #PumpkinWeek! We are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

If you missed this week’s recipes, follow the #PumpkinWeek hashtag on social media.
Here’s link’s to my Pumpkin Ravioli and Pumpkin Stuffing!

pumpkin ravioli plate

Pumpkin Stuffing

Pumpkin Corn Chowder

5 from 1 vote

Print Recipe

Servings 2 people

Ingredients

1/4 cup chicken or vegetable broth
1 tbsp butter
1/4 cup 2 percent milk
1/2 cup corn, fresh or frozen
1/2 cup pumpkin
1/2 cup cooked, diced potatoes
1/4 cup bacon crumbles
1/4 cup sliced roasted red peppers

Instructions

Combine broth, milk pumpkin and butter in a 2-quart saucepan. Heat over medium heat just long enough to melt butter.
Stir in bacon, corn, peppers and potatoes. Heat thoroughly, about 3 to 4 minutes.

Enjoy these tasty pumpkin recipes for Friday!

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Drink Recipes