With a massive winter front hitting Canterbury this weekend with rain, sleet and snow depending where you are there are only a few things perfect for this type of weather and they are staying at home in the warmth with good company. good food, good book or movie and pjs.
Well for the good food option on this wintery Sunday I have chosen to make a chowder now they don’t have to be seafood based to be good! Pumpkin season is currently here also so crown pumpkins are very, very cheap! I picked a small one up for $1 which was a great bargain. I wanted to make something different this time rather than your standard pumpkin soup which I have a couple of variations on already. So here it is folks Pumpkin, corn and bacon chowder.
Pumpkin Corn and Bacon Chowder
1 small crown pumpkin, peeled and 2-3cm dice
2 tbsp. garlic, small dice
1 cup. bacon, diced
1 small brown onion, diced
1/2 cup. white flour
1 litre. chicken or vege stock, hot
1/2 cup cream
1 tin corn kernels in spring water
salt and pepper
Garlic bread to serve
- Pre-heat oven to 200 degrees fan bake.
- Add pumpkin, garlic, salt and pepper to lined baking tray and roast for 22 minutes until tender.
- In a large heavy based pot fry onion, bacon and butter cook for 2 minutes until onion is translucent., over a medium heat.
- Add flour and stir constantly, cook for 2 minutes now add half a cup of the hot stock and stir in well this will thicken, now add another 1/2 cup of stock and cook out. Repeat this step until all stock has been used.
- Do not add it all at once or it won’t thicken properly.
- Add cream, corn and pumpkin, allow to simmer for 10minutes and check your seasoning I added quiet a bit of seasoning for it to be a perfect flavour.
- Serve with buttery toast or garlic butter.
Makes 3 liters