Pumpkin Corn Chowder
6 Tablespoons butter
2 Large onions, chopped
20 Ounces frozen corn
4 Cups cooked pumpkin
3 Cups chicken broth
2 Tablespoons sugar
2 teaspoons salt
1/4 teaspoon cinnamon
1/4 Cup chopped Habañero peppers
4 Cups half n' half
2 Tablespoons chopped parsley
In a 8-quart saucepan, over medium heat, in hot butter, cook onions until tender, stirring occasionally.
Add frozen corn, cook 2 to 3 minutes until corn is tender.
Stir in pumpkin, chicken broth, salt, cinnamon and habañero peppers until blended and mixture begins to boil.
Cook 5 minutes to blend flavors.
Stir in half n' half. Heat it through - do not boil.
Garnish with parsley.
Pairs Well With
This recipe came from the official pumpkin festival cookbook. The pumpkin festival in Calabasas, California will be held on October 18 & 19 http://www.calabasaspumpkinfestival.com It is a great recipe when the weather gets cooler. We did change it a bit to our taste....