Pumpkin-Corn Chowder

Name: Pumpkin-Corn Chowder
Ingredients: 2 tablespoons butter or margarine; 1 small onion, minced; 1 (10-ounce) package frozen whole kernel corn, thawed; 1 (16-ounce) can pumpkin; 2 cups water; 2 chicken bouillon cubes; 1 tablespoon sugar; 1 1/2 teaspoons salt; 1/8 teaspoon ground cinnamon; 2 cups half-and-half

10 ingredients

2 steps

Ingredients

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

Directions

1

Melt butter in a Dutch oven; add onion, and saute until tender. Add corn, and cook, stirring occasionally, 2 to 3 minutes.
2

Stir in pumpkin and next 5 ingredients; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in half-and-half, and cook until thoroughly heated (do not boil). Pack in a thermos.