Pumpkin and Corn Chowder Wholesome and comfort food This recipe is from FoodFood TV channel By Sanjeev Kapoor 13 Apr 2015 in Recipes Course New Update Main Ingredients Yellow pumpkin, Corn kernels Cuisine British Course Soups Prep Time 6-10 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Pumpkin and Corn Chowder 1/2 medium Yellow pumpkin peeled and cut into small cubes 1/4 cup Corn kernels boiled 2 tablespoons Oil 1 medium Onion sliced 2 medium Potatoes peeled and cut into small cubes to taste Salt 3 cups Vegetable stock 2 tablespoons Refined flour (maida) 2 tablespoons Butter Crushed black peppercorns To taste + for sprinkling 1/2 cup Milk Method Heat oil in a non-stick pan, add onion and sauté till translucent. Add pumpkin, potatoes, salt and vegetable stock and mix well. Cover and cook till the vegetables are done. Mix refined flour with butter in a bowl. Knead into a soft dough. Roughly divide the dough into equal balls. Place them on a plate and chill in the refrigerator. Add corn kernels and chilled dough balls to the pan and mix well. Add crushed peppercorns and mix well. Add milk and mix well. Cook till the chowder thickens. Transfer the chowder into a serving bowl, sprinkle crushed peppercorns and serve piping hot. Nutrition Info Calories 1019 Carbohydrates 103.1 Protein 18.2 Fat 59.5 #Butter #Corn kernels #Crushed black peppercorns #Milk #Oil #Onion #Potatoes #Refined flour (maida) #Salt #Vegetable stock #Yellow pumpkin Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article