Although both of its main ingredients come from cans, this corn and pumpkin chowder is still delicious and unique.
Printable Version Stuff
1 medium potato, peeled and chopped
2 tablespoons butter
1 small leek, chopped (1 to 1 1/2 cups)
1 tablespoon cooking sherry or dry white wine (optional)
1/2 teaspoon dry mustard
1/4 teaspoon saffron (optional)
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup canned pumpkin
1/2 carrot, chopped
1 1/4 cups canned creamed corn
2 1/2 cups milk
Garnish: shredded Muenster cheese (1 1/2 cups) and parsley sprigs
Stuff to do
1. Boil the potato in 2 cups of water until tender, about 15 minutes. Drain, save the broth, and set the potato aside.
2. Melt the butter in a soup pot on medium heat.
3. Add the leek, cooking sherry if using, mustard, saffron if using, salt, and pepper. Saute for 5 minutes, stirring with a wooden spoon.
4. Add the potato, its broth, the pumpkin, carrot, half of the corn, and 2 cups of water and stir.
5. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
6. In a blender or a bowl, blend or mash half the soup with the milk until thick and silky smooth.
7. Return the blended soup to the soup pot, and stir.
8. Add the remaining corn and stir. Ladle into bowls and garnish. OR: Ladle into crocks or baked pumpkin or squash shells, garnish, place on a cookie sheet, and bake at 400 degrees F until bubbling and lightly browned on top.
Makes four to six servings.
