Pumpkin and Chipotle Corn Chowder
This is one of Dave Lieberman's recipes from the excellent Dave's Dinners.
- 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, cream, and 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.
Note: Dave says "If you can't find pumpkin ... just substitute butternut squash or another sweet, orange-fleshed squash."
Read our review of Dave's Dinners.
Ready in: 1 Hr