Spicy pumpkin chowder
The smoky bacon in this Spicy Pumpkin Chowder recipe provides the perfect contrast to pumpkin. Adding hearty potatoes and corn makes it even more delicious and filling. Add a salad and bread and you've got a wonderful fall dinner—it's like serving autumn in a bowl!
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Ingredients
- 8 slices bacon
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- ½ large yellow onion, finely chopped
- 1 cup chopped celery
- 3 fresh sage leaves (or 1 tsp. dried)
- 3 cloves garlic, minced
- 3 potatoes, peeled and cubed
- 4 cups chicken stock
- 2, 15-oz. cans pumpkin purée (not pumpkin pie filling)
- ½ tsp. cayenne pepper
- 12-oz. package frozen corn, thawed
- Salt and pepper
- 1 cup half-and-half
- Hot sauce for serving (optional)
Directions
- In a large pot, sauté the bacon over medium-high heat until crispy. Drain on paper towels and crumble. Discard all but 2 tablespoons of bacon fat.
- Add butter, olive oil, onion, celery and sage. Sauté over medium heat until the onion and celery begin to soften, about 8 minutes. Add garlic, and sauté for an additional 2 minutes.
- Add the potatoes and chicken stock. Stir, removing any bits at the bottom of the pot. Bring the mixture to a boil. Then reduce the heat and simmer until the potatoes are tender but not mushy.
- Add pumpkin purée and cayenne pepper, stirring to completely incorporate the pumpkin. Add corn, and salt and pepper to taste.
- Add half-and-half, and warm through.
- Serve topped with bacon crumbles and hot sauce (optional).
Jennifer Fujita
Hometown: St. Louis, Missouri
Artistic style: Easy peasy
Inspiration: A family of good cooks and big eaters!
Happy place: Cooking in my kitchen with the music blaring.
Favourite project or work of art: Any art you can eat