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  • Wednesday, November 9, 2011

    Thanksgiving Traditions: Pumpkin Corn Chowder

    This is a recipe from our cook book, If I Can Cook It You Can Cook It Cookbook, which is available on our G8Press online store as well as Amazon. It's good for the ego, I guess, to be on Amazon.

    In any case, this is a recipe (a Thanksgiving Tradition) from Marilyn North. Marilyn actually throws a dinner party around this time of year that she calls "Chowder Fest." It started out as a potluck and has grown into quite the annual event--now only an invite gets you through her doors. Here's the recipe for . . .

    Pumpkin Corn Chowder

    3 Tbsp butter or olive oil
    1 medium onion, peeled and chopped
    2 -3 garlic cloves, minced
    1/2 cup of well scrubbed sweet potatoes (cut into half-inch chunks)
    6 cups vegetable broth
    1 cup pumpkin puree
    1 cup corn, frozen or cut from the cob
    1/2 tsp dried thyme
    1/2 tsp crumbled dried sage
    1/2 cup light cream or half and half (you can also use low fat yogurt)
    Salt and freshly ground pepper to taste

    1. Heat butter or olive oil in a large soup pot over medium heat; add onion, garlic and sweet potato. Saute, stirring to coat the vegetables with the butter until onion is translucent, just a few minutes.

    2. Add vegetable broth and bring to a boil. Reduce heat to low and cook, covered for 30 minutes, until sweet potato is tender.

    3. Add pumpkin puree, corn and herbs. bring back to a boil, then reduce heat again and cook over low heat for 10 minutes. Stir in cream and remove soup from the heat.

    4. Puree half the soup in a blender and return it to the pot, stirring well to combine. Add salt and pepper to taste.

    Serves 6: Marilyn serves this with a Winter Salad (also in the cookbook), fresh baked bread and for those carnivores out there, Trader Joe's chicken and spinach sausage is a great compliment to the chowder.

    Happy Thanksgiving