Pumpkin Corn Chowder

Pumpkin Corn Chowder



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



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



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).











jackie austin