Pumpkinchowder Recipes
PUMPKIN CLAM CHOWDER
When autumn arrives, I'm eager to celebrate with warm and cozy comfort food like this pumpkin clam chowder. Use fresh clams if they are available. -Renee Murby, Johnston, Rhode Island
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings ( 2-1/2 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 289 calories, Fat 20g fat (11g saturated fat), Cholesterol 76mg cholesterol, Sodium 661mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
PUMPKIN & CORN CHOWDER
Low fat pumpkin chowder, one of my son's favorites (without the cayenne). Very easy to put together with very little prep time. WW points = 3/serving
Provided by Brooke the Cook in
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
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.
VEGAN PUMPKIN-POTATO CHOWDER
This vegan pumpkin-potato chowder is flavored with sweet pumpkin and nutty coconut milk, along with earthy thyme and sage.
Provided by zephyrusne
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Combine onion, garlic, and oil in a large pot over medium heat. Cook, stirring frequently, until onions are soft and translucent, about 5 minutes. Add potatoes, vegetable broth, thyme, sage, salt, and pepper. Bring to a simmer, then reduce heat to medium-low and cover. Simmer until potatoes are fork-tender, about 8 minutes.
- Stir in pumpkin puree and coconut milk until well combined. Simmer until warmed through, 3 to 5 minutes. Adjust seasonings and serve.
Nutrition Facts : Calories 486 calories, Carbohydrate 78.6 g, Cholesterol 0 mg, Fat 16.7 g, Fiber 10.6 g, Protein 10.7 g, SaturatedFat 11.4 g, Sodium 565 mg, Sugar 9 g
HEARTY PUMPKIN CHOWDER (OR BUTTERNUT SQUASH)
Warm, filling and savory! This is a rich easy chunky homemade soup that really satisfies. I leave out the ham and use vegetable stock sometimes and it becomes a yummy vegetarian dish.
Provided by SaraFish
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
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.
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