• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 4 mini-pumpkins or Carnival, Sweet Dumpling,
  • or Acorn squashes (3/4 to 1-1/4 pounds each)
  • 1 slice bacon, diced
  • 1/4 cup finely chopped onion
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon chili powder
  • 1 cup chicken broth
  • Boiling water
  • 1 cup corn kernels
  • 3/4 cup milk
  • Flat-leaf parsley leaves, for garnish (optional)

Instructions

  1. Microwave Directions: Place the bacon in a 2-quart microwave-safe dish. Microwave at high (100%) for 1 minute and 45 seconds to 2 minutes, or until crisp, stirring twice. Remove the bacon and set aside. Add the onion and chopped pumpkin meat to the dish.
  2. Cover with the lid or vented heavy-duty plastic wrap and microwave at high for 2 minutes, or until soft. Stir in the flour and chili powder, then the chicken broth. Microwave, covered, at high for 5 minutes, or until the pumpkin is very soft.
  3. Meanwhile, pour boiling water into the pumpkin shells to warm them. Mash the pumpkin mixture with a fork to a coarse pureé. Add the corn and milk. Microwave at high for 1 to 2 minutes, or until thoroughly heated.
  4. Stove-top Directions: Sauté the bacon in a saucepan for 3 minutes, or until crisp. Remove the bacon and set aside. Add the onion and chopped pumpkin meat to the saucepan.
  5. Sauté over medium heat until tender, about 10 minutes. Stir in the flour and chili powder, then the chicken broth. Cook for 5 minutes more, or until the pumpkin is very soft.
  6. Meanwhile, pour boiling water into the pumpkin shells to warm them. Mash the pumpkin mixture with a fork to a coarse pureé. Add the corn and milk. Continue to cook until thoroughly heated.
  7. Empty and dry the pumpkin shells. Fill with the chowder. Sprinkle the bacon on top and garnish with parsley, if desired. Serve at once.

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