Chicken Pumpkin Corn Chowder Recipe


Chicken Pumpkin Corn Chowder

Chicken and pumpkin take traditional corn chowder to the next level.


  • 2 tablespoons butter
  • 1 small onion, minced
  • 1 (10 ounces) package frozen whole kernel corn, thawed
  • 1 (16 ounces) can pumpkin
  • 2 cups water
  • 2 chicken bouillon cubes
  • 1 tablespoon sugar
  • 1 ½ teaspoons salt
  • 1/8 teaspoon ground cinnamon
  • 2 cups half-and-half
  • 1 large cooked chicken breast, chopped


  1. Melt butter in Dutch oven.
  2. Add onion and sauté until tender. Add corn and cook, stirring occasionally, two to three minutes.
  3. Stir in pumpkin and next five ingredients. Bring to a boil. Reduce heat and simmer five minutes.
  4. Stir in half-and-half and cook until thoroughly heated. Do not boil. Pack in a thermos for a hot meal on the go. Makes 7 cups.

Author: Cathy Williams, Rocky Mount

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