Contributed By: busymommy
Parenting
This chowder is full of fall flavor.
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Holiday: Thanksgiving
Meal Type: Soups & Stews
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.
Nutrition Information
Calories: 308
;
Total Fat: 16.6
;
Saturated Fat: 8.6
;
Polyunsaturated Fat: 2.3
;
Carbohydrates: 23.0
;
Protein: 10.1
;
Vitamin C: 9.9
;
Calcium: 90.4
;
Sodium: 1182
;
Iron: 2.2
;
Fiber: 4.3