PUMPKIN & CORN CHOWDER
Low fat pumpkin chowder, one of my son's favorites (without the cayenne). Very easy to put together with very little prep time. WW points = 3/serving
Provided by Brooke the Cook in
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
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 CORN CHOWDER
Fresh pumpkin makes a colorful and tasty addition to a fresh vegetable chowder that's perfect for fall. Jalapeno pepper and chili powder add a welcome touch of heat when days turn cool.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 16
Steps:
- In a large pot, saute the onion and all of the peppers in Spectrum Safflower or Spectrum Canola Oil 5 minutes to soften.
- Add the pumpkin and garlic and saute for an additional 5 minutes stirring often.
- Add the Imagine Organic Vegetable Broth and bring the mixture to a boil. Cover the pot, reduce the heat to low, and simmer for 25-30 minutes or until the pumpkin is just tender.
- In a food processor (or blender) place 3/4 cups of the cut corn, add 1 cup of the cooking liquid from the pot, and process to form a chunky puree.
- Add the pureed mixture, the remaining corn, chili powder, cumin, Hain Pure Foods Iodized Sea Salt, and pepper to the pot, and simmer the soup an additional 5 minutes.
- Add the remaining ingredients and stir well to combine.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 27.1 g, Fat 5.2 g, Fiber 4.8 g, Protein 5.9 g, SaturatedFat 0.5 g, Sodium 467.4 mg, Sugar 7 g
PUMPKIN AND CORN CHOWDER
Categories Soup/Stew Vegetable Appetizer Vegetarian High Fiber Healthy Simmer
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- heat butter or oil in a heavy bottomed 4 quart sauce pan and saute onion until soft and fragrant. add red peppers and continue cooking 2-3 min. Add pumpkin and cook another few minutes. Add tomatoes and herbs. when mixture comes to a boil add stock, return to boil then simmer about 5min. Add corn and heavy cream, bring to a boil, reduce heat and simmer until everything is cooked through and soup has thickened a little. Season with salt and pepper to taste, remove herb sprig and serve.
PUMPKIN CLAM CHOWDER
When autumn arrives, I'm eager to celebrate with warm and cozy comfort food like this pumpkin clam chowder. Use fresh clams if they are available. -Renee Murby, Johnston, Rhode Island
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings ( 2-1/2 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 289 calories, Fat 20g fat (11g saturated fat), Cholesterol 76mg cholesterol, Sodium 661mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
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