Corn and Pumpkin Chowder

Name: Corn and Pumpkin Chowder
Ingredients: 12 cup butter; 4 leeks or 2 onions, trimmed and chopped; 12 cup all-purpose flour; 6 -8 ears corn, kernels cut off; 2 cups cooked pumpkin; 1 12 cups chicken broth; 1 teaspoon salt; 12 lb bacon, cooked and crumbled,4 t kept separate; 14 teaspoon ground allspice; black pepper; 1 quart light cream

11 ingredients

7 steps

Ingredients

12 cup butter
4 leeks or 2 onions, trimmed and chopped
12 cup all-purpose flour
6 -8 ears corn, kernels cut off
2 cups cooked pumpkin
1 12 cups chicken broth
1 teaspoon salt
12 lb bacon, cooked and crumbled,4 t kept separate
14 teaspoon ground allspice
black pepper
1 quart light cream

Directions

1

Melt butter in soup kettle and cook the leeks until soft.
2

Add the flour, corn, pumpkin, broth and salt and simmer over low to moderate heat for about 10 minutes.
3

Add bacon and mix.
4

Pour half the chowder into a blender or food processor and mix until smooth.
5

Return mixture to soup kettle, stir, and simmer for 30 minutes.
6

Add allspice, a few grindings of pepper and cream.
7

Heat 2-3 minutes more until completely heated, but not boiling, then serve with extra bacon sprinkled over top.