Corn and Pumpkin Chowder
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 medium potato, peeled, chopped
- 29.58 ml butter
- 1 small leek, chopped (1 1/2 cups)
- 14.79 ml cooking sherry (optional) or 14.79 ml dry white wine (optional)
- 2.46 ml dry mustard
- 1.23 ml saffron (optional)
- 1.23 ml salt
- 2.46 ml fresh ground black pepper
- 236.59 ml canned pumpkin
- 1 carrot, chopped
- 295.73 ml canned creamed corn
- 591.47 ml milk
-
Garnish
- 354.88 ml shredded muenster cheese
- parsley sprig
directions
- Boil the potato in 2 cups of water until tender, about 15 minutes.
- Drain, save the broth, and set the potato aside.
- Melt the butter in a soup pot on medium heat.
- Add the leek, cooking sherry if using, mustard, saffron if using, salt and pepper.
- Saute for 5 minutes, stirring with a wooden spoon.
- Add the potato, its broth, the pumpkin, carrot, half of the corn, and 2 cups of water, and stir.
- Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
- In a blender or a bowl, blend or mash half the soup with the milk until thick and silky smooth.
- Return the blended soup to the pot, and stir.
- Add the remaining corn and stir.
- Ladle into bowls and garnish with cheese and parsley.
- Alternately, ladle into crocks or baked pumpkins or squash shells, garnish, place on a cookie sheet, and bake at 400 degrees until bubbling and lightly browned on top.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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