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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Empty and dry the pumpkin shells. Fill with the chowder. Sprinkle the bacon on top and garnish with parsley, if desired. Serve at once.
