Pumpkin And Corn Chowder Recipes

PUMPKIN & CORN CHOWDER

Steps:

• Combine broth, corn and onion in saucepan and bring to boil over medium-high heat. Reduce heat, cover and simmer 15-20 minutes until onion in tender.
• Return heat to medium-high and stir in pumpkin, blending well until mixture begins to boil.
• Reduce heat, cover and simmer another 5 minutes.
• Add milk, pepper and cayenne and continue stirring until heated through.

PUMPKIN CLAM CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir chopped fennel and onion in bacon drippings over medium heat until tender, 8-10 minutes. Add chardonnay to pan; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan., Add 4-1/2 cups clam juice, pumpkin and potatoes. Bring to a boil; reduce heat. Simmer, uncovered, until pumpkin and potatoes are tender, 15-20 minutes, stirring occasionally., Whisk flour and remaining 1/2 cup clam juice; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in clams, cream, tarragon, salt and pepper; heat through (do not boil). To serve, top soup with reserved chopped fennel fronds and cooked bacon.