pat's Recipe

Pumpkin Corn Chowder

Category: SOUPS/STEWS

2 Tbsp butter
1 cup thinly sliced leeks or 8 lg green
onions, thinly sliced
2 cloves garlic, minced
1 1/2 tsps ground cumin
2 cups 1-inch cubes sweet potatoes
1 14-ounce can vegetable broth
1/4 tsp salt
1/4 tsp black pepper
1 15-ounce can pumpkin
1 14.75 ounce can cream-style corn
1 10.75-ounce can reduced-fat cream of
celery soup
1 cup milk
1 Tbsp snipped fresh thyme or 1 tsp dried,
crushed
2 Tbsp pumpkin seeds, toasted

In a 4-quart Dutch oven, melt butter. Add leeks and garlic. Cook and stir over medium heat for 5 minutes. Add cumin and stir 30 seconds. Add sweet potatoes, broth, salt and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15-20 minutes or until potatoes are tender.
Stir pumpkin, corn, condensed soup, milk and thyme into potato mixture. Cook over medium heat until heated, stirring occasionally. To serve, sprinkle soup with pumpkin seeds. If you like, garnish with sour cream; serve with crackers.

makes 6 side-dish servings (8 cups total)