Pumpkin Chowder, pumpkin soup, squash soup, fall recipes, bacon recipes
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Pumpkin Chowder - On The Fire

Course Chowder
Cuisine American
Author Robin Follette


  • 8 ounces bacon Plain, smoked, maple, other flavors
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 tablespoons bacon fat
  • 1 medium onion sweet, chopped
  • 1 cup celery chopped
  • 3 large sage leaves, fresh or 1 tsp dried
  • 2 large garlic cloves
  • 2 large potatoes starchy, Yukon Gold
  • 1 quart chicken stock or vegetable stock
  • 4 cups pumpkin puree 2 15 ounce cans is close enough
  • 2 cups corn fresh or frozen
  • 1 cup cream
  • salt and pepper to taste


  • Using the pot you'll make the soup in, cook the bacon until crispy. Set aside to cool and them crumble it. Save 2 tablespoons of the fat and store the rest in the fridge to use in another recipe.
  • Add the olive oil and butter, minced garlic, chopped onion and celery, and sage. Saute until the onions are translucent.
  • Add the potatoes and chicken stock and simmer until potatoes are soft. Don't over cook, don't want them mealy.
  • Add the pumpkin, corn, bacon crumbles and cream. Stir well. Let sit a few minutes and then taste for salt and pepper. Bacon is sometimes salty so be sure to taste before adding more. Serve when warmed through.