CHARLESTON, W.Va. -- I'm continuing my November pumpkin trail with this warm and hearty recipe. There's plenty of comfort-food mouth feel loaned to the dish from its cream-centered base.
You may use fat-free half and half or select the regular full-fat version. The same for the butter -- go for the real or your pick of margarine or buttery spread.
Because the chowder isn't something you eat three times a day every day, it's within reach and reason to have just a portion of the loaded version, which soothes the soul on a chilly, windy day.
Note, too, that name-brand, reduced-sodium chicken bouillon cubes are on the grocery shelf right next to the standard cubes.
This soup did hit the spot when it was first tasted, still warm from the home kitchen, and, rightly so, became an immediate first-place winner at the Milton Pumpkin Festival last year.
The only change I made in the recipe is in the presentation. The suggested garnish wasn't a part of the contest entry, but I came across the idea later in a different venue and applied it to the chowder.
Pumpkin seeds are available year-round at the Peanut Shop on Capitol Street and Purple Onion Produce in Capitol Market. Walmart has them currently (carried seasonally) in the produce section as might other area grocery stores.
Reach Judy Grigoraci at ...@suddenlink.net.
Pumpkin Corn Chowder
Makes 7 cups
2 tablespoons butter
2 tablespoons finely chopped onion
12 ounces frozen corn, thawed
1 15-ounce can pumpkin