Taste of the Ozarks: Pumpkin Potato Chowder
SPRINGFIELD, Mo. (KY3) - Add pumpkin flavor to your soup.
Pumpkin Potato Chowder
1 small pie pumpkin
2 cups diced potatoes
2/3 Cup chopped raw bacon
2 Cup chicken stock
1 1/2 cups heavy cream or half-and-half
1 tablespoon chopped sage
3 tablespoons olive oil
1 tablespoon +2 teaspoon salt
1 tablespoon chopped garlic
One onion diced
Preheat oven to 350°. Remove the stem from the pumpkin, cut the pumpkin in half, scrape out the seeds, and then cut the pumpkin into 3 to 4-inch pieces for roasting. Placed pumpkin pieces on a baking sheet, skin side down, drizzle with olive oil and sprinkle with 1 tablespoon salt.
Bake for 40 minutes or until pumpkin meat is tender. Remove from oven and allow to cool. Once the pumpkin has cooled, peel off the pumpkin skin and, using a blender or a food processor, purée the pumpkin smooth. In a large stockpot, sauté bacon and onions until bacon is cooked onions are tender. Add chopped garlic and sauté it for one minute. Then add puréed pumpkin, sage, potatoes, and chicken stock. Cook until the mixture begins to bubble. Then add heavy cream or half-and-half. Seasoned with salt and pepper to taste.
The recipe serves 4 to 6.
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