If you are looking for a yummy chowder that’s easy and quick to make, then this is the recipe for you! It’s a great way to get the kids to eat vegetables too and they won’t even know it!
Soups and chowder seem to be the easiest way to sneak veggies into my families diet. Even when we make casseroles or stuffed recipes with meat and veggies I always get complaints, but not with thick soups! My kids seem to forget its a vegetable when its covered in a liquid so they can’t see the color and don’t really know what it is or taste what it is, strange huh?
For most soups and chowders the work is in the prep, but after that its nothing but low heat and time! I have drastically cut down my soup prep time by using a slicer I got from New Easy. It is called the 1 Second Slicer and it really is that fast. When you need to chop veggies into small pieces to trick your kids having a faster way to do it is a godsend!
This recipe has three main stars – black beans, corn and pumpkin. Together in a creamy base, these three vegetables create a delicious fall chowder that will have you going back for a second and third bowl.
It takes just a few minutes to prepare and about 30 minutes to cook, so this is a great family meal when you are short on time. In the fall, I have most of these ingredients on hand as well, so it doesn’t take a lot of pre-planning.
Not only is this recipe healthy and delicious, it’s also gluten free and can easily be made dairy free if needed.
- 2 tbsp olive oil
- 2 tbsp minced garlic
- 1 large onion chopped
- 2 15oz cans of black beans
- 4 15oz cans of sweet corn
- 1 15oz can 100% pumpkin puree
- 1 32oz container chicken broth
- 2 cups of whole milk (or 1 can of coconut milk)
- 1 tsp of salt
- ½ tsp of ground black pepper
- ½ tsp cumin
- 1 tsp of ground cinnamon
- Heat oil in a large pot over medium-high heat. Add garlic and chopped onions and saute until tender and golden brown (about 4 mins.)
- Add beans and 2 cans of corn and cook, stirring occasionally, for 2-3 mins.
- Puree the other 2 cans of corn in a food processor or blender. (add ½ cup of broth to make pureeing easier)
- Add the pureed corn to pan, along with pumpkin puree, the rest of the broth, cinnamon, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low and simmer 5 minutes.
- Stir in the milk (or coconut milk for dairy-free option) and cook over medium to low heat. Careful not to let it boil.
- When heated thoroughly, turn heat off and serve!
- Optional: serve with a garnish of salted,roasted pumpkin seeds
Let me know what you think!