Soup Season in Illinois Means Pumpkin Corn Chowder

As the temperature drops across the region the desire for hearty soup increases, it’s culinary science (or something).

Why not lean into a couple vegetables that Illinois is known for? Pumpkins and corn. You may not think they would complement each other. You’d be wrong.

There are myriad variations of the Illinois centric soup, but your basic Pumpkin Corn Chowder:

Corn – You can use canned corn and canned creamed corn, but to keep it real you’ll want to remove kernels of corn from those ears into a bowl along with the “corn milk” that comes with it. 23-24 oz.

Onion – 1 cup finely chopped

Skim milk – ½ cup

Pumpkin – again you can use canned pumpkin but for best Illinois flavor put your pumpkin pulp and seeds into a food processor and blend until smooth. 16 oz.

Broth – 28 oz of vegetable or chicken broth

Pepper – ¼ teaspoon (or to taste)

Place corn, broth and onion into saucepan on medium heat and bring to a boil. Turn heat to low, cover pan and let simmer until onion is soft. Stir in pumpkin puree and increase to medium heat. Stir until boil. Once boiling begins, reduce heat, cover and let simmer for 5-6 minutes. Then add in skim milk and pepper under low heat until full mixture is achieved.

Some recipes have included potatoes, cayenne pepper for heat, carrots, celery, garlic, bacon, cheese, cilantro, and/or green onion.

You have the base. Be inventive and create to taste!