Ingredients
- 2 leeks, white and light green parts only, thinly sliced
- 2 carrots, peeled and diced
- 9 cups chicken broth
- 5 small red potatoes, diced
- 1 ½ teaspoons salt
- ¼ teaspoon ground cloves
- ground black pepper to taste
- 2 (16 ounce) cans pumpkin puree
- 1 (16 ounce) package frozen whole-kernel corn
- ½ cup whole milk
- 1 tablespoon minced fresh parsley, or to taste
Why This Dish Is Hard To Resist
Best Cooking Tips
- Cook the pumpkin until very soft to help create a smooth, creamy base.
- Stir frequently to prevent the chowder from sticking to the pot and to blend the flavors well.
Step 1
Lightly heat some olive oil in a big pot over medium heat. Add the leeks and carrots, and cook them gently, stirring now and then, until they’re nice and soft—about 5 to 10 minutes. Next, pour in the chicken broth and bring everything to a boil. Toss in the potatoes, along with the salt, cloves, and pepper, and let it all cook until the potatoes are tender, which should take around 15 minutes.
Step 2
While that’s simmering, scoop the pumpkin puree into a large bowl. Ladle about a cup of the hot broth and potato mixture into the pumpkin and stir it together until smooth. Then, pour this pumpkin mixture back into the pot along with the corn and milk. Give everything a good stir, lower the heat, and let it simmer for at least 5 minutes so the flavors can really come together.
Step 3
When you’re ready to serve, sprinkle some fresh parsley on top for a bright, fresh touch. Enjoy!
