Pumpkin Bacon Chowder Recipes

Steps:

• 1. Cut up bacon (scissors are easiest). Fry in a large soup pot until crispy. Remove bacon from pan, but leave oil.
• 2. Chop onion and fry in bacon oil until soft.
• 3. Precook potato in microwave or stove top.
• 4. Add pumpkin, potato, corn, milk and mushroom soup to pot and heat through. Add more milk if you like thinner soup.
• 5. Serve and sprinkle bowls with fried bacon.

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir chopped fennel and onion in bacon drippings over medium heat until tender, 8-10 minutes. Add chardonnay to pan; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan., Add 4-1/2 cups clam juice, pumpkin and potatoes. Bring to a boil; reduce heat. Simmer, uncovered, until pumpkin and potatoes are tender, 15-20 minutes, stirring occasionally., Whisk flour and remaining 1/2 cup clam juice; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in clams, cream, tarragon, salt and pepper; heat through (do not boil). To serve, top soup with reserved chopped fennel fronds and cooked bacon.

Steps:

• Saute onion, celery, pumpkin, ginger and garlic in butter 5 minutes over medium heat.
• Stir in broth, potatoes, lima beans, corn and bell pepper.
• Boil then cover and simmer 15 minutes.
• Add ham.
• Whisk milk, flour, salt and nutmeg in a medium bowl.
• Stir milk mixture into pot and bring to boil.
• Stir a few minutes until thickened.

Steps:

• Combine broth, corn and onion in saucepan and bring to boil over medium-high heat. Reduce heat, cover and simmer 15-20 minutes until onion in tender.
• Return heat to medium-high and stir in pumpkin, blending well until mixture begins to boil.
• Reduce heat, cover and simmer another 5 minutes.
• Add milk, pepper and cayenne and continue stirring until heated through.