Autumn Supper Recipes
Sep 30, 2008 05:00PM ● By Super Admin
October is the season for pumpkins, hearty meals and fall produce. Take advantage of the abundance of squash and other colorful fruits and vegetables to sooth your senses and boost your immune system.
Poblano Pepper Pumpkin Chowder
Use a cooking pumpkin such as the small sugar pie variety for this delicious chowder.
3-4 pounds fresh pumpkin, cut into 1-inch cubes
3 tbsp. vegetable oil
1 large onion, diced
3 tbsp. all-purpose flour
1 quart chicken stock, low sodium
½ pound frozen corn kernels
2 poblano peppers, roughly chopped
½ cup cream or 2% milk
½ tsp. thyme
Salt & pepper
1 small bunch cilantro, stems removed and leaves chopped
1 cup Monterey Jack cheese, grated
To Prepare:
Heat the oil in a large pot over medium heat. Add the pumpkin and onion and cook for five minutes. Add the flour and stir to blend with onion and pumpkin. Gradually add the chicken stock, stirring constantly. Add the corn, peppers, cream and thyme, and bring to a simmer. Reduce the heat to low and simmer for about 20 minutes, or until the pumpkin is fork tender. Remove from heat and season with salt and pepper to taste. Stir in most of the cilantro, reserving some for garnish. Ladle the soup into serving bowls and garnish with cilantro leaves and grated cheese. Serves eight.
For more Autumn Supper Recipes, be sure to pick up this month's copy of FoothillStyle. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations.Or, to order a copy of this issue, please email Gloria Schroeder at [email protected], or call her at 916-988-9888 x116.
Poblano Pepper Pumpkin Chowder
Use a cooking pumpkin such as the small sugar pie variety for this delicious chowder.
3-4 pounds fresh pumpkin, cut into 1-inch cubes
3 tbsp. vegetable oil
1 large onion, diced
3 tbsp. all-purpose flour
1 quart chicken stock, low sodium
½ pound frozen corn kernels
2 poblano peppers, roughly chopped
½ cup cream or 2% milk
½ tsp. thyme
Salt & pepper
1 small bunch cilantro, stems removed and leaves chopped
1 cup Monterey Jack cheese, grated
To Prepare:
Heat the oil in a large pot over medium heat. Add the pumpkin and onion and cook for five minutes. Add the flour and stir to blend with onion and pumpkin. Gradually add the chicken stock, stirring constantly. Add the corn, peppers, cream and thyme, and bring to a simmer. Reduce the heat to low and simmer for about 20 minutes, or until the pumpkin is fork tender. Remove from heat and season with salt and pepper to taste. Stir in most of the cilantro, reserving some for garnish. Ladle the soup into serving bowls and garnish with cilantro leaves and grated cheese. Serves eight.
For more Autumn Supper Recipes, be sure to pick up this month's copy of FoothillStyle. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations.Or, to order a copy of this issue, please email Gloria Schroeder at [email protected], or call her at 916-988-9888 x116.