Pumpkin Corn Chowder

This week for the Caribbean Cooking Challenge, I cooked with pumpkin twice!  First the scones, and now the real pumpkin recipe: Pumpkin Corn Chowder.

via All Recipes
  • 2 cups onion, diced
  • 2 cups green pepper diced
  • 2 cups red pepper diced
  • 1/3 cup jalapeno pepper diced
  • 2 tablespoons butter or olive oil
  • 4 cups pumpkin peeled and cut into 1/2-inch cubes                                {I used half pumpkin and half potatoes}
  • 2 tablespoons garlic, minced
  • 4 cups vegetable broth or chicken stock
  • 1 pound cut corn (fresh or frozen)
  • 2 tablespoons chili powder
  • 3 teaspoons ground cumin
  • 1 teaspoon Salt
  • 1 teaspoon black pepper
  • 1 cup milk
  • 1/3 cup freshly chopped cilantro {i wish!}

  1. In a large pot, saute the onion and all of the peppers in butter 5 minutes to soften.
  2. Add the pumpkin and garlic and saute for an additional 5 minutes stirring often.
  3. Add the Imagine Organic Vegetable Broth and bring the mixture to a boil. Cover the pot, reduce the heat to low, and simmer for 25-30 minutes or until the pumpkin is just tender.
  4. In a food processor (or blender) place 3/4 cups of the cut corn, add 1 cup of the cooking liquid from the pot, and process to form a chunky puree.
  5. Add the pureed mixture, the remaining corn, chili powder, cumin, Hain Pure Foods Iodized Sea Salt, and pepper to the pot, and simmer the soup an additional 5 minutes.
  6. Add the remaining ingredients and stir well to combine.
= happy camper husband

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