This herb chowder sounds wonderful, I have homegrown and home processed pumpkin pulp from our garden out of the freezer ready to go. It’s cold here, the wind is howling. We’ve had a lot of rain and I am so grateful it’s not snow. Seems weird to see the birds migrating back so early, The 14th of January, but it’s happening. I saw a bald eagle while watching the geese migrate down the river. It was so majestic, I can pick them out from their wings and the way they flap them. Then they turn a certain way and their white heads and tails shine out. We are so lucky they are making a come back, hope that doesn’t end. It is pretty cool to see one. Hope you all are doing good, the dark of winter can be depressing. Thinking of you and smiling.
So here is the recipe for Herb Pumpkin Chowder:
2 cups of pumpkin pulp, cooked (can use canned)
4 cups of chicken broth or any broth you choose
1 cup onion, finely chopped
2 cups corn
Salt and Pepper
1 Tbs. brown sugar
1 cup sweet cream
2 Tbs. chopped herbs
1 cup chopped ham
Blend the cooked pumpkin, and broth in a large pan. Then add the corn, onion, salt pepper, sugar and ham. Heat until hot, but do not boil. Then blend in the herbs and cream. Remove from heat, cover the pan and let it stand about 5 minutes before serving.
This seems to be one of those recipes that you can add almost anything to and it will still be amazing.