This soup is one of our absolute favorites during the fall season. We start about September of every year saying, "It's almost time for Pumpkin Corn Chowder!". It's definitely a soup you have to try before you say you don't like pumpkin. It's very subtle and flavorful. And the bacon just sends it to another level. The best part about this soup for me is... it's time to make it!
Serves 6
Ingredients:
1/2 pound bacon, cut into 1" pieces
1 bag frozen bell pepper mix
or 1 green and 1 red bell pepper sliced length wise
2 medium onions, sliced length wise
2 cans whole kernel corn or 2 -1 pound bags frozen corn
1 large 32 ounce box chicken stock or 4 cups homemade
1 (15 oz) can pumpkin
1 package fajita seasoning
3 cups half and half
Salt & Pepper to taste
Directions:
In a stock pot, cook bacon on medium high until crisp. Add peppers and onions and cook until tender. Stir in corn and broth. Cook for 15 minutes. Add can of pumpkin and seasoning package. Continue to cook on medium-low for 1 1/2 hours. Cool soup down so cream won't curdle. Whisk cream in slowly and begin to heat again. Do not boil!
Season with Salt and Pepper as needed.
Serve suggestions; drizzle of balsamic or cream and rustic artisan bread.
Enjoy!
