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5 from 7 votes

Smoky and Sweet Chicken and Pumpkin Corn Chowder

Creamy and comforting meets the savory heat of chipotle in this sweet and smoky chicken and pumpkin corn chowder!
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: Soup
Cuisine: American
Keyword: chicken and pumpkin corn chowder, chicken and pumpkin corn chowder recipe
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com


  • 1 pie pumpkin
  • 1/4 cup friendly fat to cook in such as butter avocado oil, lard, or coconut oil (I happen to love this soup with a good TB of the friendly fat coming from bacon grease - it gives it a really great flavor!)
  • 1 large onion diced
  • 4 medium/large yellow potatoes small cube or diced (smaller is best if serving to kids but if you like bigger chunks go for it!)
  • 1 large carrot diced
  • 3 large cloves of garlic minced
  • 1 1/2 quarts bone broth if you want a much thicker broth you could use just 1 quart
  • 1/2 tsp chipotle powder this leaves a mild, kid friendly smoky heat - if you prefer it spicier (like I do! you can add a full teaspoon or just add more to the serving in your bowl. Sour cream or coconut milk can tame the heat for little ones if you want to go that route too!)
  • 2 cups cooked chicken cubed (use leftovers from roasting a whole chicken, doing a slow cooker whole chicken, or Instant Pottting a whole chicken!)
  • 2 cups frozen organic corn I get mine at Costco
  • 1-2 cups baby spinach chopped
  • Sea salt and pepper to taste


  • Preheat your oven to 425 degrees. Place your whole pumpkin in a baking dish, and roast at 425 degrees for 50 minutes. Slice the pumpkin in half to cool, scoop out the seeds, and puree in a food processor or blender. (You could skip this step entirely and use a can of pumpkin if you are stretched for time! Keep in mind canned pumpkin is typically other squash so it is darker orange in color and will just give the soup a different color - it will still be pretty and so delicious though!)
  • While you are waiting for your pumpkin to cool, start your soup. Melt your friendly fat in a large soup pot and add the onion, potatoes, and carrot with a big pinch of sea salt and stir to combine. Cook on medium heat, stirring occasionally, for about 7-10 minutes until the onions are translucent and the potatoes are fork tender.
  • Add the garlic and cook for a minute.
  • Add the broth, pumpkin puree, and chipotle powder, and stir to combine. Bring to a low simmer and then turn the heat off or down to low. Scoop out about half of the soup to a medium mixing bowl and blend with an immersion blender (or scoop the soup into a blender to blend) until smooth.
  • Return the blended portion of the soup back to the soup pot, add the chicken and corn, and bring to a low simmer for a 5 minutes. Turn off the heat, add the spinach to wilt in, and then sea salt and pepper the soup to your taste.
  • Again, for the little ones in the house, you can add sour cream or coconut milk to their bowl to tame any heat. You can also puree the soup entirely for little ones that are funny about "chunks" in their soup.