Corn Chowder with Roasted Pumpkin
Soups are a nice start to a Thanksgiving meal for a couple of reasons. First, it immediately slows down the eagerness to jump right into this feast of many dishes and second, it allows the hostess a bit of breathing room should anything need to be warmed up further. And while the soup dishes are being cleared, hopefully by a few helpful teens, final touches to the dinner can be made and those same teens can begin bringing on the meal!
I like to serve soup in a beautiful tureen, ladling out into small bowls. I am truly aware of not overstuffing my guests on a day that everyone ends up feeling like taking a nap! So I offer lots of interesting, small portions of food. A fresh bread basket is nice to serve with the soup but not wanting to get filled up on bread, I toasted up some of my pumpkin bagels into crutons.
When I was growing up, soups were not a part of our Thanksgiving dinner. It was pasta that started out the meal! I believe every Italian family, and as my sister, cousins and Chicago John can attest, had some form of pasta before or with the turkey! On top of that, as my birthday falls around the holiday, birthday cake was part of the desserts! Just like Christmas babies, I always wanted my own celebration but having all the family gathered together, it was just easier to celebrate on that day. (Of course, as soon as I began my own traditions, pasta was eliminated and birthday cake too!!)
Because corn was a prominent part of the first Thanksgiving feasts, I have always tried to have a corn dish included in the meal. Making a simple corn chowder, I eliminated using potatoes for thickening and added in roasted pumpkin. I prefer to have a chunkier soup so I used an immersion blender to lightly blend the soup. For the broth, I used turkey stock, but chicken broth or even a vegetable broth could be used. (To make vegetarian, omit the pancetta as well.) Made a few weeks ahead, this soup would freeze well, just don’t add the cream until ready to reheat.
Corn Chowder with Roasted Pumpkin
For the roasted pumpkin and garlic:
1 fresh pumpkin, about 1 lb, seeded, fibers removed and cut into quarters
1 whole garlic bulb, cut in half
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
For the chowder:
3 ears of corn cut off the cob or 3 cups frozen
4 oz pancetta, chopped
1 small onion diced
1 small red pepper, diced
6 cups turkey stock or chicken broth
4-5 sprigs of fresh thyme
Kosher salt and freshly ground black pepper
1 cup organic cream
Crumbled gorgonzola or grated cheddar for garnish
To roast the pumpkin and garlic:
Preheat oven to 400 degrees. On a large baking sheet toss the pumpkin with the olive oil, salt and pepper. Spread the pumpkin evenly on the sheet. Place the garlic halves cut side down on the baking sheet. Bake for 40-45 minutes or until pumpkin is tender. Cool slightly, peel the pumpkin and set aside or refrigerate overnight.
To make the chowder:
In a large soup pot, saute the pancetta until crisp. Remove and set aside. Saute the onion and pepper until soft about 5 minutes. Add in the pumpkin, roasted garlic (squeezed from the skins), corn, stock, pancetta and thyme. Bring to a boil and reduce to a simmer. Continue to simmer for about 25-30 minutes. Using an emersion blender, process the chowder slighty to thicken but leaving partially chunky. Alternately, use a blender to blend the chowder to your desired creaminess. Add salt and pepper to taste. Add in cream and cook until heated through, do not allow to boil. Serve with cheese and toasted crutons. Pumpkin and garlic can be made two days ahead, chowder can be made one day ahead. Bring chowder to room temperature before heating.
This soup is part of my Thanksgiving Countdown. If you’d like to share your favorite soup for Thanksgiving, please use Linky Tools below.
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My Favorite Color (Carrot & Ginger Soup) at The Orange Bee
Pumpkin Bisque with Shrimp at Rufus’ Food and Spirits Guide
spicegirlfla
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.
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35 Comments
sallybr
Luscious…. and what a cute soup bowl you chose for this recipe: perfection!
I agree with you on the small servings – Thanksgiving is my favorite holiday, but I don’t like to feel over-stuffed at the end of the meal.
very nice post, I wish I was cooking for guests this year, but we will be away from home ….
🙁
ChgoJohn
If there were a soup that could get me to drop my pasta course before turkey, this would be it! From the pancetta in the beginning to the gorgonzola at the end, this chowder is amazing! I may not make your soup this Thanksgiving but I will be making it — and soon. Thanks, Linda, for sharing another fantastic recipe, as well as the kindly mention of me and my blog.
spicegirlfla
Thanks John. You know I love pasta, but since Thanksgiving falls on a Thursday and has so much food to begin with, I just decided to hold off on the pasta….until Sunday! Sunday is pasta day!!
sprint2thetable
Isn’t it amazing how much better fresh pumpkin tastes than the canned? Love this soup – I bet the saltiness of the panchetta was wonderful with the sweet pumpkin and corn.
spicegirlfla
Thanks! I’ve been having this for lunch all week!
Rufus' Food and Spirits Guide
Soup and salad? Wow, you really do go all out. Looks great!
Kristy
I can’t tell you how delicious this soup looks to me Linda. I’ve begun to develop an enjoyment of soups over the past few weeks (prior to that I could take them or leave them), and I have to say this is a soup I could actually get excited about! Pancetta! Roasted garlic! Pumpkin! Beautiful. Just beautiful. I wish I could come to your Thanksgiving meal! 🙂
spicegirlfla
Thanks Kristy! This doesn’t have to be just for Thanksgiving, a big pot of soup lasts me for several lunches!!
Tandy
soup is such a great way to start a feast – whets the appetite without making you feel stuffed 🙂
thecompletecookbook
What a magnificent soup to start your celebrations with and I especially love the toasted pumpkin bagel croutons.
🙂 Mandy
spicegirlfla
Thanks Mandy, I’m always looking for ways to use any leftovers in a different way.
chutneyandspice
I love the sound of this soup and I am totally in love with your little bowls! lovely post.
spicegirlfla
I lucked out finding those bowls a few years ago! I always get compliments on them!
JasmyneTea
Delicious! The croutons are a particularly inspired idea. Hope you have a lovely Thanksgiving 🙂
gardenfreshtomatoes
That’s an “Oh, wow” if I ever saw one!
We won’t be doing Thanksgiving at our house this year – more on that later – but this soup will be appearing on the dinner table before too long!
spicegirlfla
Hope you enjoy it!!
kitchenbelleicious
This is why I love ya! You make the most sinful and comforting food at the same time! LOL! I simply adore corn chowder but never thought to add roasted pumpkin to it. That flavor combo has to be out of this world! Delicious
spicegirlfla
Thank you, how sweet! I think I could find a way to put pumpkin in anything!!
Chica Andaluza
You may have to auction your bowls as we all love them! As we love your recipe too…I like it because it´s a little different from other corn chowder recipes I´ve seen. Mind you, I´m just a huge fan of corn chowder!
JamieAnne
Yum!
I made potato corn chowder with ham last night.
Love a good chowder.
Kelly
Oh, what a pretty presentation of your chowder Linda, and I love how you used some of your seasonal bagels as croutons. They work so well. Crumbled gorgonzola… mmm…. what a delectable idea!
spicegirlfla
Thanks Kelly. My son prefers a cheddar on top, but I love my gorgonzola!
Sissi
Your soup looks lovely and certainly is a lighter alternative to a pasta starter. I have always been in awe of the Italians who take pasta or pizza (!) as a starter. I also love your Autumn presentation!
pursuitofhappieness
The bowl is beautiful, and the chowder looks yummy!
Geni - Sweet and Crumby
What a gorgeous bowl of soup. I love the serving piece as well. You really are well stocked in the autumn inspired dishes. 🙂 I think your idea of serving a soup first is a nice way to start Thanksgiving. I am so enjoying your Thanksgiving posts. Happy almost birthday Linda!
spicegirlfla
Thanks Geni! I think fall and Christmas are my favorite seasons and I do alot of entertaining at that time so I do have plenty of seasonal serving items!
Food, Flowers, Herbs and Life!
Perhaps we will start a new tradition and have this soup at the beginning of our meal! Ritchey will love the flavors – and I know the kids will, too!
David
This is really beautiful! – I’d not thought to start Thanksgiving meal with a soup but now that you mention it? I love the idea!
yummychunklet
Another chowder recipe! Yours looks delicious and so festive in that bowl!
sportsglutton
Toasting up the pumpkin bagels…brilliant! This sounds great!
Kay aka Babygirl
I haven’t had Corn Chowder in such a long time. You’ve definitely brought back memories with this post. Amazing recipe
Aimee@clevermuffin
Recipe aside that is an awesome bowl! Absolute scene stealer!
Karen
You have turned two of my favorite soups into one delicious one. And topping it with your bagel croutons makes it extra good.
Charles
This sounds so wonderful – the cheese on the top is just the “icing on the cake”, so to speak. I can just imagine the warming tasty soup. I just love your soup bowl too… Absolutely adorable. I love season-specific tableware… it can be so cool! 🙂
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