Pumpkin & Corn Chowder - cooking recipe

Ingredients
    2 (14 1/2 ounce) cans fat-free chicken broth (if making Vegetarian, use vegetable broth)
    1 (15 1/4 ounce) can sweet corn, drained
    1 (8 1/4 ounce) can cream-style corn
    1/8 cup onion, finely chopped
    1 (16 ounce) can pumpkin
    1/2 cup skim milk
    1/4 teaspoon fresh ground pepper
    1/8 teaspoon cayenne pepper (optional)
Preparation
    Combine broth, corn and onion in saucepan and bring to boil over medium-high heat. Reduce heat, cover and simmer 15-20 minutes until onion in tender.
    Return heat to medium-high and stir in pumpkin, blending well until mixture begins to boil.
    Reduce heat, cover and simmer another 5 minutes.
    Add milk, pepper and cayenne and continue stirring until heated through.

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