Corn And Pumpkin Chowder

Recipe Ingredients

1 cup	146g / 5.1oz	Potato - peeled, chopped (medium)
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Leek - chopped (1 1/2 cups) (small)
1 tablespoon	15ml	Cooking sherry or dry white wine - (optional)
1/2 teaspoon	2.5ml	Dry mustard
1/4 teaspoon	1.3ml	Saffron - (optional)
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 cup	237ml	Canned pumpkin
1/2		Carrot - chopped
1 1/4 cups	296ml	Canned creamed corn
2 1/2 cups	592ml	Milk
		Garnish
1 1/2 cups	219g / 7.7oz	Shredded 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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