Pumpkin and Corn Chowder with Thyme

Introduction

Pumpkin and Corn Chowder with Thyme is a hearty, comforting soup that brings together the natural sweetness of pumpkin and corn with the earthy aroma of fresh thyme. This creamy chowder has a velvety base, dotted with golden corn kernels, making every spoonful a blend of sweet, savory, and herbaceous flavors.

It’s the perfect dish for autumn or winter, but it’s also light enough to enjoy year-round. Whether served as a cozy dinner with crusty bread or as a starter for a holiday meal, this chowder is satisfying, wholesome, and packed with nutrition.

Why I Love This Recipe

I love this recipe because it celebrates seasonal ingredients in the most comforting way. Pumpkin provides richness and depth, while corn adds bursts of sweetness and texture. The addition of thyme brings an earthy, fragrant quality that makes this chowder feel sophisticated yet rustic.

Another reason I adore this dish is its versatility. You can keep it vegetarian, make it vegan with plant-based milk, or add a bit of bacon or cream for extra indulgence. It’s also a dish that brings people together, perfect for sharing at family dinners or warming up after a chilly day.

Why It’s a Must-Try Dish

• Combines pumpkin and corn, two nutrient-rich seasonal staples.
• Balanced flavors: creamy, sweet, savory, and herby.
• Comfort food that’s also healthy and nourishing.
• Can be adapted to different diets (vegetarian, vegan, or meat-based).
• Perfect for meal prep and freezer-friendly.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6 servings
• Calories: ~220–260 per serving

Cuisine & Course

• Cuisine: American / Seasonal Fusion
• Course: Soup / Chowder / Main or Starter

Ingredients

For the Chowder

• 2 tbsp olive oil or butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 1 medium potato, peeled and diced
• 2 cups pumpkin purée (fresh roasted or canned)
• 2 cups sweet corn kernels (fresh or frozen)
• 4 cups vegetable or chicken stock
• 1 cup whole milk or cream (or coconut milk for vegan)
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• Salt and freshly ground black pepper, to taste

For Garnish

• Extra fresh thyme sprigs
• A swirl of cream or drizzle of olive oil
• Crusty bread or cornbread on the side

Simple Cooking Directions

1. Sauté onion, garlic, and carrots.
2. Add potato, pumpkin purée, and stock; simmer until tender.
3. Stir in corn, thyme, and milk/cream; simmer.
4. Blend part of the soup for creaminess, season, and serve with garnish.

Step-by-Step Recipe Preparation

Step 1: Sauté the Base

• In a large pot, heat olive oil or butter over medium heat.
• Add onion, garlic, and carrots; sauté until softened and fragrant (about 5–6 minutes).

Step 2: Add Vegetables

• Stir in diced potato and cook for 2–3 minutes.
• Add pumpkin purée and stir to combine.

Step 3: Simmer

• Pour in stock, bring to a boil, then reduce to a simmer.
• Cook for about 20 minutes, until potatoes and carrots are tender.

Step 4: Add Corn & Creaminess

• Stir in corn kernels, thyme, and milk/cream.
• Simmer another 5–7 minutes.

Step 5: Blend (Optional)

• For a thicker chowder, use an immersion blender to blend half the soup, leaving some chunks for texture.

Step 6: Season & Serve

• Taste and adjust with salt and pepper.
• Ladle into bowls, garnish with fresh thyme, and serve hot.

How to Serve

• Serve with crusty bread, garlic bread, or cornbread for dipping.
• Top with fresh herbs, grated parmesan, or crispy bacon bits for extra richness.
• Pair with a fresh green salad for a light yet hearty meal.

Additional Recipe Tips

• Roast fresh pumpkin before pureeing for a deeper, caramelized flavor.
• For a lighter version, skip cream and use extra stock.
• For extra flavor, add a pinch of smoked paprika or nutmeg.
• Taste often — pumpkins vary in sweetness, so balance with extra salt or spices if needed.

Variations

• Vegan: Use coconut milk or oat milk, and vegetable stock.
• Spicy Twist: Add diced jalapeño, chili flakes, or curry powder.
• Protein Boost: Stir in shredded chicken or cooked beans.
• Cheesy Pumpkin Chowder: Add shredded cheddar or parmesan for richness.
• Rustic Style: Leave soup unblended for a chunkier texture.

Freezing & Storage

• Storage: Refrigerate in an airtight container for up to 4 days.
• Freezing: Freeze (without dairy) for up to 2 months. Add cream or milk when reheating.
• Reheating: Warm on the stove over medium-low, adding stock or milk if too thick.

Special Equipment Needed

• Large soup pot
• Immersion blender or countertop blender
• Ladle for serving

Conclusion

Pumpkin and Corn Chowder with Thyme is the ultimate cozy soup — a beautiful balance of sweet, savory, and herbal notes that feels both rustic and refined. It’s creamy, satisfying, and easy to adapt to your taste or dietary preferences. Whether you serve it for a weeknight meal or a festive gathering, this chowder is sure to become a seasonal favorite in your kitchen.