Meals Matter

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Contributed By: busymommy
Parenting

This chowder is full of fall flavor.

Ingredients

1/2 pound Thick-cut bacon, diced

2 cups Chopped onion

2 teaspoons Curry powder

2 tablespoons Flour

1 pound Pumpkin, peeled, seeded and cut into 1-inch chunks

2 Large potatoes, peeled and cut into 1-inch chunks

4 cups Chicken stock

1 cup Half and half (or milk)

Kosher salt and ground pepper

Garnish: Toasted pumpkin seeds / chopped green onion

Preparation

Put the bacon in a large soup pot over low heat and cook gently until it releases its fat, about 5 minutes.

Add the onions and cook, stirring occasionally, for 10 minutes.

Add the pumpkin, potatoes and stock. Increase the heat to medium-low and cook until the pumpkin and potato are tender, 10 to 15 minutes.

Add the half and half and season with salt and pepper to taste. Simmer for 5 minutes, or until heated through. Do not allow to boil. Serve the soup in warm bowls, garnished with pumpkin seeds and a little green onion.

Cook's Notes

Try using low-sodium broth in place of chicken stock and turkey bacon. Using milk instead of half and half may alter the thickness and taste of the soup.

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