Pumpkin Herb Chowder

Submitted by Bev. E.

"I found this recipe in an Herb cookbook. This recipe was very yummy and I wanted to share. I use canned pumpkin and found the recipe very quick to fix after work."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 cups cooked pumpkin (I use canned pumpkin)
• 1 quart chicken broth
• 1 medium onion, finely chopped
• 1 (14 ounce) can whole kernel corn, and liquid
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1 tablespoon brown sugar
• 1 cup cream
• 2 tablespoons chopped basil
• 1⁄2 cup julienned ham

directions

1. Blend cooked pumpkin pulp and broth in large saucepan.
2. Add chopped onion, corn, salt, pepper, sugar and ham.
3. Heat until hot, but do not boil.
4. Blend in cream and basil.
5. Remove from heat.
6. Cover pan and let stand about 5 minute before serving.

Reviews

[Gerry]

Creamy and delicious, the ham and corn made for hearty. A perfect chowder for a chilly evening.Other then using a touch less basil I went with the recipe. We loved it! I suspect this recipe will be made as often as your wonderful Tangy Tomato Slices. Thank you Bev.