Pumpkin Bacon Chowder Recipes

PUMPKIN & BACON SOUP

Steps:

• In a large, heavy-bottomed pan, heat the oil with 25g butter. Add the onion and a pinch of salt and cook on a low heat for 10 mins or until soft. Add 60g bacon and cook for a further 5 mins until the bacon releases its fat. Then increase the heat to medium, add the pumpkin and stock and season. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for about 40 mins until the pumpkin is soft. Pour in the cream, bring to the boil again and remove from the heat. Set aside some of the liquid, then blend the remaining pumpkin until smooth and velvety, adding liquid back into the pan bit by bit as you go (add more liquid if you like it thinner). Strain through a fine sieve, check the seasoning and set aside.
• Melt the remaining butter in a pan over a high heat and fry the rest of the bacon with black pepper for 5 mins. Divide the bacon between four bowls, reheat the soup and pour over. To serve, sprinkle over the pumpkin seeds and drizzle with maple syrup.

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.

PUMPKIN BACON CHOWDER

Steps:

• 1. Cut up bacon (scissors are easiest). Fry in a large soup pot until crispy. Remove bacon from pan, but leave oil.
• 2. Chop onion and fry in bacon oil until soft.
• 3. Precook potato in microwave or stove top.
• 4. Add pumpkin, potato, corn, milk and mushroom soup to pot and heat through. Add more milk if you like thinner soup.
• 5. Serve and sprinkle bowls with fried bacon.

BEEFY BACON CHOWDER

Steps:

• In a Dutch oven, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the milk, potatoes, soup, carrots, salt and pepper; heat through. Stir in the bacon just before serving.

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.