PUMPKIN & CHIPOTLE CORN CHOWDER
Dave's Dinners: A Fresh Approach To Home-Cooked Meals
by Dave Lieberman
This is great to make in the fall when pumpkins are plentiful. If you can't find pumpkin other times of the year, just substitute butternut squash or another sweet, orange-fleshed squash. The smokiness and heat of the chipotles is perfect for such a hearty stew, and is nicely balanced by its creaminess.
Serves 8-10
Ingredients
• 3 tablespoons unsalted butter or vegetable oil
• Flesh from a 3- to 4-pound pumpkin, cut into 1-inch cubes
• 1 large onion, diced
• 3 tablespoons all-purpose flour
• 1 quart reduced-sodium chicken stock
• 1/2 pound frozen corn kernels
• 2 chipotle peppers, roughly chopped
• 1/2 cup heavy cream
• 5 thyme sprigs
• Salt and freshly ground black pepper
• 1 small bunch cilantro, stems removed and leaves roughly chopped
Directions
Heat the butter or oil in a large pot over medium heat.
Add the pumpkin and onion and cook 5 minutes.
Add the flour and stir into the onion and pumpkin.
Gradually add the chicken stock, stirring all the while.
Add the corn, chipotle peppers, cream, and thyme and bring to a simmer.
Reduce the heat to low and simmer about 20 minutes, or until the pumpkin is fork-tender but not falling apart.
Remove from the heat and season to taste with salt and pepper.
Stir in most of the cilantro leaves, reserving some for garnish.
Ladle the soup into serving bowls and garnish with the remaining cilantro leaves.
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