RDJ-- Pumpkin Corn Chowder, 10-18-12
Oct 18, 2012 06:48 PDT
Volume 15 Number 199
US Library of Congress ISSN: 1530-3292
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Pumpkin Corn Chowder
2 tablespoons butter or margarine
1 small onion, minced
1 (10-ounce) package frozen whole kernel corn, thawed
1 (16-ounce) can pumpkin
2 cups water
2 chicken bouillon cubes
1 tablespoon sugar
1 1/2 teaspoons salt
1/8 teaspoon ground cinnamon
2 cups half-and-half
Melt butter in a Dutch oven; add onion, and saute until tender. Add
corn, and cook, stirring occasionally, 2 to 3 minutes.
Stir in pumpkin and next 5 ingredients; bring to a boil. Reduce heat,
and simmer 5 minutes. Stir in half-and-half, and cook until thoroughly
heated (do not boil). Pack in a thermos. Makes about 6 servings.
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I finally managed to finish reading J.K. Rowling’s much anticipated
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