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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I put up a lot of corn end of summer. This soup is one of our favorite ways of enjoying it during the fall/winter. Great for a starter for Thanksgiving too. Ingredients:
1/2 cup butter |
4 leeks or 2 onions, trimmed and chopped |
1/2 cup all-purpose flour |
6 -8 ears corn, kernels cut off |
2 cups cooked pumpkin |
1 1/2 cups chicken broth |
1 teaspoon salt |
1/2 lb bacon, cooked and crumbled,4 t kept separate |
1/4 teaspoon ground allspice |
black pepper |
1 quart light cream |
Directions:
1. Melt butter in soup kettle and cook the leeks until soft.
2. Add the flour, corn, pumpkin, broth and salt and simmer over low to moderate heat for about 10 minutes.
3. Add bacon and mix.
4. Pour half the chowder into a blender or food processor and mix until smooth.
5. Return mixture to soup kettle, stir, and simmer for 30 minutes.
6. Add allspice, a few grindings of pepper and cream.
7. Heat 2-3 minutes more until completely heated, but not boiling, then serve with extra bacon sprinkled over top.
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