Pumpkin & Corn Soup, Revised

Name: Pumpkin & Corn Soup, Revised
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 serving(s)
Ingredients: 1 (14 3/4 ounce) can chicken broth; 2 (15 1/4 ounce) cans sweet corn, drained; 2 (14 3/4 ounce) cans creamed corn; 1 (15 ounce) can pumpkin; 2 cups chicken breasts, cooked, diced small (optional); 1/2 cup half-and-half; 2 teaspoons instant minced onion, coarse; 1/4 teaspoon low sodium salt; 1/4 teaspoon lemon pepper

Submitted by Sydney Mike

"After several decades of making the original of this recipe [along with a couple of suggestions on how to improve it], I decided to post a revised recipe rather than going back & rewriting the original. I find this version thicker & more tasty!"

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photo by mliss29

Ready In:: 20mins
Ingredients:: 9
Serves:: 8

ingredients

1 (14 3/4 ounce) can chicken broth
2 (15 1/4 ounce) cans sweet corn, drained
2 (14 3/4 ounce) cans creamed corn
1 (15 ounce) can pumpkin
2 cups chicken breasts, cooked, diced small (optional)
¹⁄₂ cup half-and-half
2 teaspoons instant minced onion, coarse
¹⁄₄ teaspoon low sodium salt
¹⁄₄ teaspoon lemon pepper

directions

In large saucepan, combine broth, corn, pumpkin [& chicken, if it is to be included], & mix well.
Heat thoroughly.
Add half-and-half, minced onion, salt & pepper, stirring well to mix.
Heat thoroughly, before serving, but DO NOT BOIL.

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Reviews

The first time I made this (the whole batch) it came out too thick and kind of bland. Then I tried adding coconut milk instead of half and half (we're diary free), and it was nasty! I won't do that again. The 2nd time, I halved it (still made enough) but added 1 C leftover gravy and 1 C homemade beef broth and no milk. Still felt it needed some more flavor, so I added garlic powder. It wasn't too bad then! Maybe chicken would give it some more flavor. Still a good way to get in another super food! Tagged in Please Review.

WI Cheesehead
I made half a batch so I'd have enough pumpkin leftover for Syd's Cranberry and Pumpkin muffins - and it really good. I added the chicken which gives the soup very good flavor as well as texture. Probably would throw in some cayenne when making again, since we do like things hot around here!

Brooke the Cook in
I made this half *with* chicken and half vegetarian and used Recipe #38089 for the veg version. For the chicken half, I used a smallish thigh. And I used 2% milk instead of half-and-half. I even forgot the salt and lemon pepper and it was still okay. Though adding salt was a definite improvement! I did think as the veg version was almost done, "hmmm...beans would make this a complete protein." But I didn't have any available. I may try pinto beans or black beans next time. Though the shredded cheddar I threw in was a very nice addition! Thanks! Reviewed for NEWEST ZAAR TAG, 08A.

mliss29