Thursday, April 22, 2010

Corn and Pumpkin Chowder

Without any of my usual nonsense, here is a recipe and directions for a good soup.

Add 2 cans of corn plus 2 cans water to a pot and turn on some heat. Dice 1 lb or so of blue potatoes if you can find them, or your favorite variety and add. Dice two carrots into circles and add. Throw in the guts of one half of a pie pumpkin if you have them (I had some bagged in the freezer since November for just such occassions. I don't think canned would work.) Pour in 4-6 oz of cooking sherry or red wine. Add 3 oz olive oil. Get this to a boil and keep it there for 30 minutes. While doing that, julienne one half of a red bell pepper, and shred 1 large or 2 small kale leaves. Add these along with a half can of black beans to your pot and lower to a strong simmer. For spices you will wan t: 2 tsp white pepper, 1 tsp black pepper, 2 tsp onion powder, 1 tsp garlic, 1 tsp of chef's seasoning mix (just a blend of salt and lots of other stuff). Simmer for say 90 minutes.

Lower the heat to very low simmer. Add 2 cups milk and 4-6 oz of chedder or colby cheese. Stir until blended in. Add corn starch to thicken and that is a very fine corn and pumpkin chowder- colorful, healthy, somewhat low fat and flavorful. The pumpkin disintegrates and just adds color and flavor, nothing stringy. I liked it so much I made a second batch days later.