Corn And Pumpkin Chowder

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 medium potato, peeled, chopped
• 2 tablespoons butter
• 1 small leek, chopped (1 1/2 cups)
• 1 tablespoon cooking sherry (optional) or 1 tablespoon dry wine (optional)
• 1/2 teaspoon dry mustard
• 1/4 teaspoon saffron (optional)
• 1/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup canned pumpkin
• 1/2 carrot, chopped
• 1 1/4 cups canned creamed corn
• 2 1/2 cups milk
• 1 1/2 cups shredded muenster cheese
• parsley sprig

Recipe

• 1 boil the potato in 2 cups of water until tender, about 15 minutes.
• 2 drain, save the broth, and set the potato aside.
• 3 melt the butter in a soup pot on medium heat.
• 4 add the leek, cooking sherry if using, mustard, saffron if using, salt and pepper.
• 5 saute for 5 minutes, stirring with a wooden spoon.
• 6 add the potato, its broth, the pumpkin, carrot, half of the corn, and 2 cups of water, and stir.
• 7 bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
• 8 in a blender or a bowl, blend or mash half the soup with the milk until thick and silky smooth.
• 9 return the blended soup to the pot, and stir.
• 10 add the remaining corn and stir.
• 11 ladle into bowls and garnish with cheese and parsley.
• 12 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.