c. = cup
t. = teaspoon
T. = tablespoon
All temperatures are in Fahrenheit.
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PUMPKIN AND CORN CHOWDER (vegetarian)
2 med. leeks
1/4 c. olive oil
2 carrots, finely diced
10 c. vegetable stock
2 med. potatoes, peeled and finely diced
1 1/2 t. salt
generous seasoning of freshly ground pepper
1/4 t. ground cloves
dash of cayenne pepper
2 cans (16 oz. each) pumpkin
1/2 c. heavy cream
2 c. fresh or frozen corn kernels
minced fresh parsley for garnish
Cut the root ends off the leaks. Cut a slit vertically along the entire
length of each leek, cutting *almost* all the way through to the back.
Rinse the leeks under cold running water, blipping through each layer to
look for any hidden dirt. Thinly slice the white part of each leek plus
about 3 inches of the green part. You should have about 3 cups.
Heat the olive oil in a large stock pot over medium heat. Add the leeks
and carrots and sauté for 15 minutes. Pour in the vegetable stock and
bring to a boil. Add the potatoes, salt, pepper, cloves, and cayenne;
cook the soup for 30 minutes.
Place the pumpkin in a large bowl. Ladle about a cup of soup onto the
pumpkin and stir it together to liquefy it. Pour it into the soup along
with the heavy cream and corn. Cook 5 more minutes (longer if the
chowder is too thin). Serve in bowls with minced parsley sprinkled on
top.
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recipe by Lori Matter