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Zana · November 18, 2012

Volume 15 Number 199
US Library of Congress ISSN: 1530-3292
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RECIPE DU JOUR
Archives are at http://lists.topica.com/lists/rdj/read
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Pumpkin Corn Chowder

2 tablespoons butter or margarine
1 small onion, minced
1 (10-ounce) package frozen whole kernel corn, thawed
1 (16-ounce) can pumpkin
2 cups water
2 chicken bouillon cubes
1 tablespoon sugar
1 1/2 teaspoons salt
1/8 teaspoon ground cinnamon
2 cups half-and-half

• Melt butter in a Dutch oven; add onion, and saute until tender.
• Add corn, and cook, stirring occasionally, 2 to 3 minutes.

• Stir in pumpkin and next 5 ingredients; bring to a boil.
• Reduce heat, and simmer 5 minutes.
• Stir in half-and-half, and cook until thoroughly heated (do not boil).
• Pack in a thermos.

Makes about 6 servings.

November 18, 2012	#51
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Volume 15 Number 199 US Library of Congress ISSN: 1530-3292 _______________________________________ RECIPE DU JOUR Archives are at http://lists.topica.com/lists/rdj/read _______________________________________ Pumpkin Corn Chowder 2 tablespoons butter or margarine 1 small onion, minced 1 (10-ounce) package frozen whole kernel corn, thawed 1 (16-ounce) can pumpkin 2 cups water 2 chicken bouillon cubes 1 tablespoon sugar 1 1/2 teaspoons salt 1/8 teaspoon ground cinnamon 2 cups half-and-half • Melt butter in a Dutch oven; add onion, and saute until tender. • Add corn, and cook, stirring occasionally, 2 to 3 minutes. • Stir in pumpkin and next 5 ingredients; bring to a boil. • Reduce heat, and simmer 5 minutes. • Stir in half-and-half, and cook until thoroughly heated (do not boil). • Pack in a thermos. Makes about 6 servings.