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15/10/2023

Corn, Ham and Pumpkin Chowder

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A creamy pot of chowder full of chunks of pumpkin, potato, corn and ham, is a meal in itself.

Serves:

6

Prep Time: 15 minutes

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

  • 100g butter
  • 1 leek, finely sliced
  • 200g chopped ham or bacon
  • 1/2 cup plain flour
  • 1 litre chicken stock
  • 2 cups milk
  • 1 can corn kernals, undrained
  • 4 potatoes, peeled and diced
  • 1/2 butternut pumpkin, peeled and diced
  • sea salt and freshly ground black pepper, to taste
  • chopped parsley or spring onion, for garnish

Method

  • Heat 50g butter in a large pot and slowly cook leeks for 15 minutes over low heat until softened. Add ham and sauté over high heat for 1 minute. Add remaining butter and flour and cook, stirring for 1 minute.
  • Add stock and milk bring to the boil, stirring until thickened. Add undrained corn and potatoes and simmer, stirring occasionally, for 5 minutes.
  • Add pumpkin and simmer covered for 15 minutes until pumpkin is tender. Season to taste. Serve chowder sprinkled with parsley or spring onion.

Tips

  • Soup freezes very well for up to 3 months.
  • STYLING Evenly spoon the chunky vegetables into bowls first, then spoon in the soup itself before garnishing.
  • DRINK Chardonnay, Pinot Gris or Pale Ale

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