Corn Chowder in Miniature Pumpkin Shells |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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An impressive dish for a dinner party. From the Pumpkins and Squash cookbook by Kathleen Desmond Stang. Ingredients:
4 (3/4-1 1/4 lb) acorn squash or 4 (3/4-1 1/4 lb) tiny pumpkins |
1 slice bacon, diced |
1/4 cup onion, finely chopped |
1 tablespoon flour |
1/2 teaspoon chili powder |
1 cup chicken broth |
boiling water, for heating pumpkin shells |
1 cup corn kernel |
3/4 cup milk |
parsley (to garnish) |
Directions:
1. Use a small sharp knife to cut wide tops out of the pumpkins to make bowl shells.
2. Scoop out insides and trim all but 1/4 inch of meat from the tops.
3. Use a knife and soup spoon to cut and scrape out some of the pumpkin meat, leaving a 3/8 inch thick shell. (Shells should be able to hold about 3/4 cup of chowder).
4. Chop pumpkin meat and set aside.
5. Saute bacon for 3 minutes (or until crisp)in a saucepan.
6. Remove bacon and set aside.
7. Add onion and the reserved pumpkin meat to the saucepan and saute over medium heat for about 10 minutes.
8. Stir in flour and chili powder, then chicken broth.
9. Cook 5 minutes (or until pumpkin is very soft).
10. Meanwhile, pour boiling water into pumpkin shells to warm them.
11. Mash pumpkin mixture with a fork to a coarse puree.
12. Add corn and milk and cook until thoroughly heated.
13. Empty and dry pumpkin shells and fill with chowder.
14. Sprinkle bacon on top and garnish with parsley.
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