Pumpkin Chipotle Chowder
Here's a good recipe for pumpkin chowder and I'm working on a roasted
veggie recipe including pumpkins that's delicious and healthy. I'll pass
that on to you later.
The smokiness and heat of the chipotles is perfect
for such a soup, and is nicely balanced by its creaminess. Adapted from
Dave Lieberman's awesome class he taught with me at Macy's!
Pumpkin and Chipotle Corn Chowder
3 tablespoons healthy butter substitute or vegetable oil
4 cups fresh cubed pumpkin (from a 3-4# pumpkin)
1 large onion, diced
3 tablespoons all-purpose flour
1 quart reduced-sodium, fat free chicken broth
½ pound frozen corn kernels
2 chipotle peppers in adobo, roughly chopped
½ cup fat free half & half
5 thyme sprigs or 1/2 teaspoon dried thyme
Salt and freshly ground black pepper
1 small bunch cilantro, stems removed and leaves roughly chopped
Heat the butter or oil in a large pot over medium heat. Add the pumpkin
and onion and cook 5 minutes. Add the flour and stir into the onion and
pumpkin. Gradually add the chicken stock, stirring all the while. Add the
corn, chipotle peppers, half & half and the thyme and bring to a simmer.
Reduce the heat to low and simmer about 20 minutes, or until the pumpkin
is fork-tender but not falling apart. Remove from the heat and season to
taste with salt and pepper. Stir in most of the cilantro leaves, reserving
some for garnish. Ladle the soup into serving bowls and garnish with the
remaining cilantro leaves.
Serves 8-10
Enjoy this Pumpkin and Chipotle Corn Chowder Recipe.
©2006-2010 Rita Heikenfeld and AboutEating.com
