It’s getting cold outside, so stay in and enjoy this warming fall chowder!!!
Ingredients:
1 small pumpkin skinned, seeded and diced in 1/2 inch cubes
2 corn on the cobs (if not available a can may be used)
1 cup diced smoked bacon
1 cup 35% cream
2 cups 2% milk
1 cup each, 1/4 inch diced celery, carrots and onions
1 litre chicken or vegetable stock
koscher salt and fresh cracked pepper to taste
a few dashes worchestershire sauce
a couple of dashes of tobasco
1/2 tbs of fresh chopped thyme
3 cloves of fresh chopped garlic
For Roux:
5 tbs flour
5 tbs butter
Method:
Turn on BBQ high heat. Husk fresh corn, grill on BBQ for 4 – 6 minutes turning constantly until lightly charred. Using knive remove corn kernels from cob. Optional can of corn can be used if no fresh corn is available, or if you do not have a BBQ.
In large heavy saucepan cook bacon on medium heat for 2 – 3 minutes. Add onions, celery, carrots, thyme and garlic. Sweat for 5 minutes. Add butter and flour to start making roux, stirring often to prevent sticking. Cook for four minutes add warm stock and whisk to remove all lumps. Add milk, pumpkin, tobasco, worchestershire, salt and pepper, bring almost to a boil. Reduce heat and simmer for 30 -45 minutes until vegetables are done. Add cream, adjust seasoning, and cook for 15 minutes. Makes approximately 8 medium sized bowls.