Pumpkin & Corn Chowder

From: Chef Potts

On May 8, 2008

First of all we don't have canned/tinned pumpkin is not a common ingredient in the supermarkets here in Australia (it may be available but I don't know where) so I used fresh butternut pumpkin (600g cut into bit size pieces and added it in step 1). My can of creamed corn was 310g which is nearly 3oz more than called for and as my stock was a 1 litre pack I just upped everything and had enough soup to feed 6. Don't know what happened to the can of sweet corn so used about 400g of sweet frozen and threw it in the pot at step 1. Added the creamed corn with hi-low milk (3/4 cup) and gave a slight whiz with the stick blender to smooth out (still leaving some chunky bits of pumpkin). The DS, DM and myself enjoyed this very much as a light dinner with crusty bread (we had all had big lunches). It was quick and easy to put together which was another plus. Thank you Brooke the Cook in WI for a keeper of a soup. Made for 123 Hit Wonders 2008.

From: Sydney Mike

On May 1, 2008

Very nice taste to this chowder, & although I was going to omit it, I did include SOME cayenne pepper (about half the indicated amount!) & was pleased with the slight taste of it! Nice to find something so tasty that's so easy to prepare! Thanks for sharing! [Tagged, made & reviewed in Newest Zaar Tag 2008]