Prep 15 mins
Cook 25 mins
An impressive dish for a dinner party. From the Pumpkins and Squash cookbook by Kathleen Desmond Stang.
- 4 (3/4-1 1/4 lb) acorn squash or 4 (3/4-1 1/4 lb) tiny pumpkins
- 1 slice bacon, diced
- 1⁄4 cup onion, finely chopped
- 1 tablespoon flour
- 1⁄2 teaspoon chili powder
- 1 cup chicken broth
- boiling water, for heating pumpkin shells
- 1 cup corn kernel
- 3⁄4 cup milk
- parsley (to garnish)
- Use a small sharp knife to cut wide tops out of the pumpkins to make bowl shells.
- Scoop out insides and trim all but 1/4 inch of meat from the tops.
- Use a knife and soup spoon to cut and scrape out some of the pumpkin meat, leaving a 3/8 inch thick shell. (Shells should be able to hold about 3/4 cup of chowder).
- Chop pumpkin meat and set aside.
- Saute bacon for 3 minutes (or until crisp)in a saucepan.
- Remove bacon and set aside.
- Add onion and the reserved pumpkin meat to the saucepan and saute over medium heat for about 10 minutes.
- Stir in flour and chili powder, then chicken broth.
- Cook 5 minutes (or until pumpkin is very soft).
- Meanwhile, pour boiling water into pumpkin shells to warm them.
- Mash pumpkin mixture with a fork to a coarse puree.
- Add corn and milk and cook until thoroughly heated.
- Empty and dry pumpkin shells and fill with chowder.
- Sprinkle bacon on top and garnish with parsley.