Cooking Index - Cooking Recipes & IdeasCorn And Pumpkin Chowder Recipe - Cooking Index

Corn And Pumpkin Chowder

Courses: Soup
Serves: 4 people

Recipe Ingredients

1 cup 146g / 5.1ozPotato - peeled, chopped (medium)
2 tablespoons 30mlButter
1 tablespoon 15mlLeek - chopped (1 1/2 cups) (small)
1 tablespoon 15mlCooking sherry or dry white wine - (optional)
1/2 teaspoon 2.5mlDry mustard
1/4 teaspoon 1.3mlSaffron - (optional)
1/4 teaspoon 1.3mlSalt
1/2 teaspoon 2.5mlFreshly-ground black pepper
1 cup 237mlCanned pumpkin
1/2   Carrot - chopped
1 1/4 cups 296mlCanned creamed corn
2 1/2 cups 592mlMilk
  Garnish
1 1/2 cups 219g / 7.7ozShredded Muenster cheese
  Parsley sprigs

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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