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Pumpkin Patch Corn Chowder

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Submitted by: Ruth-Anne

 

This side dish chowder is full of vegetables--potatoes, carrots, celery, onion, corn and canned pumpkin--and is seasoned with a little pumpkin pie spice.
 

Ingredients

  • 2 cups peeled, cubed potatoes
  • 1/2 cup carrot thinly sliced
  • 1/2 cup celery thinly sliced
  • 1/2 cup onion chopped
  • 1/3 cup margarine or butter
  • 1/3 cup flour
  • 2 cups whole milk
  • 2 cups canned pure pumpkin
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • One 15 ounce can whole kernel corn
  • 2 Tablespoons fresh parsley chopped

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Method

In large soup pot, stir together 3 cups water, the potato, carrot, celery, and onion; bring to boil over high heat, reduce heat to medium and cook 10 minutes until vegetables are tender. (Do not Drain.) Meanwhile in a Medium saucepan over medium heat melt margarine or butter; add flour and cook one minute; add milk. Cook & stir until mixture is thickened and comes to a boil. Remove from heat and stir in pumpkin, pumpkin pie spice, brown sugar, salt and pepper. Mix well. Add pumpkin mixture to vegetable mixture in soup pot; add corn and parsley and stir to combine well. Heat through, do not boil. Serve in soup bowls.

 

Notes:

 

Number of Servings: 6-8

 

Submitted by: Ruth-Anne ()

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