This week for the Caribbean Cooking Challenge, I cooked with pumpkin twice! First the scones, and now the real pumpkin recipe: Pumpkin Corn Chowder.
Ingredients
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| 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!}
Directions
- In a large pot, saute the onion and all of the peppers in butter 5 minutes to soften.
- Add the pumpkin and garlic and saute for an additional 5 minutes stirring often.
- 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.
- 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.
- 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.
- Add the remaining ingredients and stir well to combine.
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| = happy camper husband |
