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Chicken Pumpkin Corn Chowder




Source of Recipe


RC


List of Ingredients




2 tablespoons butter
1 small onion, minced
1 (10 oz) package frozen whole kernel corn, thawed
1 (16 0z) can pumpkin
2 cups water
2 chicken bouillon cubes - large size
1 tablespoon sugar
1 1/2 teaspoons salt
1/8 teaspoon ground cinnamon
2 cups half and half cream


Recipe



Melt butter in Dutch Oven. Add onions and saute until tender. Add corn and cook, stirring occasionally, two to three minutes.

Stir in pumpkin and next five ingredients. Bring to a boil. Reduce heat and simmer five minutes. Stir in half and half and cook until thoroughly heated. Do not boil.

Yield: 7 cups