Pumpkin Corn Chowder Recipe

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Pumpkin Corn Chowder
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  1. Cut the root end off the leeks and slice thin, including 3 inches of the green part.
  2. Heat olive oil in stock pot.
  3. Add leeks, carrots saute for 15 minutes.
  4. Pour in stock and bring to boil.
  5. Add potatoes, salt, cloves, black pepper and cayenne pepper. Cook for 30 minutes.
  6. Add pumpkin and corn, mixing until pumpkin is dissolved. Cook for 10 minutes.
  7. Enjoy! YUM!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1657.41 Kcal (6939 kJ)
Calories from fat 121.48 Kcal
% Daily Value*
Total Fat 13.5g 21%
Cholesterol 13.7mg 5%
Sodium 62604.64mg 2609%
Potassium 467.78mg 10%
Total Carbs 310.78g 104%
Sugars 6.14g 25%
Dietary Fiber 4.34g 17%
Protein 3.95g 8%
Vitamin C 7.2mg 12%
Vitamin A 0.7mg 25%
Iron 1.1mg 6%
Calcium 52.2mg 5%
Amount Per 100 g
Calories 288.14 Kcal (1206 kJ)
Calories from fat 21.12 Kcal
% Daily Value*
Total Fat 2.35g 21%
Cholesterol 2.38mg 5%
Sodium 10883.89mg 2609%
Potassium 81.32mg 10%
Total Carbs 54.03g 104%
Sugars 1.07g 25%
Dietary Fiber 0.75g 17%
Protein 0.69g 8%
Vitamin C 1.3mg 12%
Vitamin A 0.1mg 25%
Iron 0.2mg 6%
Calcium 9.1mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 33.5
  • 37

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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