Mr. Green Jeans
New member
Pumpkin and Chipotle Corn Chowder
3 tablespoons healthy butter substitute or vegetable oil
4 cups fresh cubed pumpkin (from a 3-4# pumpkin) <I subbed butternut squash cooked and pureed>
1 large onion, diced
3 tablespoons all-purpose flour
1 quart reduced-sodium, fat free chicken broth
½ pound frozen corn
kernels
2 chipotle peppers in adobo, roughly chopped
½ cup fat free half & half
5 thyme sprigs or 1/2 teaspoon dried thyme
Salt and freshly ground black pepper
1 small bunch cilantro, stems removed and leaves roughly chopped
Heat the butter or oil in a large pot over medium heat
. Add the pumpkin and onion and cook 5 minutes. Add the flour and stir into the onion and pumpkin. Gradually add the chicken stock, stirring all the while. Add the corn, chipotle peppers, half & half and the thyme and bring to a simmer. Reduce the heat to low and simmer about 20 minutes, or until the pumpkin is fork-tender but not falling apart. Remove from the heat and season to taste with salt and pepper. Stir in most of the cilantro leaves, reserving some for garnish. Ladle the soup into serving bowls and garnish with the remaining cilantro leaves.
Serves 8-10
3 tablespoons healthy butter substitute or vegetable oil
4 cups fresh cubed pumpkin (from a 3-4# pumpkin) <I subbed butternut squash cooked and pureed>
1 large onion, diced
3 tablespoons all-purpose flour
1 quart reduced-sodium, fat free chicken broth
½ pound frozen corn
kernels
2 chipotle peppers in adobo, roughly chopped
½ cup fat free half & half
5 thyme sprigs or 1/2 teaspoon dried thyme
Salt and freshly ground black pepper
1 small bunch cilantro, stems removed and leaves roughly chopped
Heat the butter or oil in a large pot over medium heat
. Add the pumpkin and onion and cook 5 minutes. Add the flour and stir into the onion and pumpkin. Gradually add the chicken stock, stirring all the while. Add the corn, chipotle peppers, half & half and the thyme and bring to a simmer. Reduce the heat to low and simmer about 20 minutes, or until the pumpkin is fork-tender but not falling apart. Remove from the heat and season to taste with salt and pepper. Stir in most of the cilantro leaves, reserving some for garnish. Ladle the soup into serving bowls and garnish with the remaining cilantro leaves.
Serves 8-10
Gotta Try This'n, Mr. GJ!