Pumpkin Corn Chowder

By ukiahgal67

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

Preparation

Step 1

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).