Pumpkin and Corn Chowder

Wholesome and comfort food This recipe is from FoodFood TV channel

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Pumpkin and Corn Chowder
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


  1. Heat oil in a non-stick pan, add onion and sauté till translucent.
  2. Add pumpkin, potatoes, salt and vegetable stock and mix well. Cover and cook till the vegetables are done.
  3. 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.
  4. 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.
  5. 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