Pumpkin Herb Chowder Recipes

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PUMPKIN BACON CHOWDER



Pumpkin Bacon Chowder image

Make and share this Pumpkin Bacon Chowder recipe from Food.com.

Provided by anna2402

Categories     Pumpkin

Time 45m

Yield 12 cups, 8 serving(s)

Number Of Ingredients 7

4 slices bacon
1 onion
6 cups pumpkin puree or 6 cups squash puree
1 potato
2 cups frozen corn
2 cups milk
2 (10 ounce) cans condensed cream of mushroom soup

Steps:

  • 1. Cut up bacon (scissors are easiest). Fry in a large soup pot until crispy. Remove bacon from pan, but leave oil.
  • 2. Chop onion and fry in bacon oil until soft.
  • 3. Precook potato in microwave or stove top.
  • 4. Add pumpkin, potato, corn, milk and mushroom soup to pot and heat through. Add more milk if you like thinner soup.
  • 5. Serve and sprinkle bowls with fried bacon.

Nutrition Facts : Calories 238.8, Fat 9, SaturatedFat 3.1, Cholesterol 11.3, Sodium 565.7, Carbohydrate 36.4, Fiber 3.2, Sugar 3, Protein 7.7

PUMPKIN & CORN CHOWDER



Pumpkin & Corn Chowder image

Low fat pumpkin chowder, one of my son's favorites (without the cayenne). Very easy to put together with very little prep time. WW points = 3/serving

Provided by Brooke the Cook in

Categories     Chowders

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 (14 1/2 ounce) cans fat-free chicken broth (if making Vegetarian, use vegetable broth)
1 (15 1/4 ounce) can sweet corn, drained
1 (8 1/4 ounce) can cream-style corn
1/8 cup onion, finely chopped
1 (16 ounce) can pumpkin
1/2 cup skim milk
1/4 teaspoon fresh ground pepper
1/8 teaspoon cayenne pepper (optional)

Steps:

  • Combine broth, corn and onion in saucepan and bring to boil over medium-high heat. Reduce heat, cover and simmer 15-20 minutes until onion in tender.
  • Return heat to medium-high and stir in pumpkin, blending well until mixture begins to boil.
  • Reduce heat, cover and simmer another 5 minutes.
  • Add milk, pepper and cayenne and continue stirring until heated through.

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