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 HabaƱero peppers
  • 4 Cups half n' half
  • 2 Tablespoons chopped parsley
  1. In a 8-quart saucepan, over medium heat, in hot butter, cook onions until tender, stirring occasionally.
  2. Add frozen corn, cook 2 to 3 minutes until corn is tender.
  3. Stir in pumpkin, chicken broth, salt, cinnamon and habaƱero peppers until blended and mixture begins to boil.
  4. Cook 5 minutes to blend flavors.
  5. Stir in half n' half. Heat it through - do not boil.
  6. Garnish with parsley.
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....