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Ingredients
Makes about 14 cups chowder
6 slices bacon
2 tablespoons butter
1 medium yellow onion, chopped
1
rib celery, diced
3 small fresh sage leaves, finely chopped (or 1⁄2 teaspoon
dried sage)
1⁄2 teaspoon garlic powder (or 2 cloves garlic, minced)
1⁄2
cup dry white vermouth
3 medium Yukon gold potatoes, unpeeled, cut into
1⁄2-inch cubes (about 3 cups cubed)
2 10-ounce packages frozen corn
4 cups
chicken broth (or more, for a thinner soup)
2 15-ounce cans unsweetened
pumpkin puree (preferably organic)
1⁄4 teaspoon ground red pepper (cay-
enne), or more to taste
Salt and freshly ground black pepper to taste
1
cup half-and-half, optional
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![Beyond the Pie]()
Spicy Pumpkin Chowder
This thick soup is terrific as a starter or served as a main course with
a salad and buttermilk biscuits.
1. Chop 2 slices of the bacon and cook in a large pot over medium heat until
bacon is lightly browned. Add 2 table-spoons of the butter, the onion, celery,
sage, and garlic. Cook, stirring frequently, until onion and celery have
softened, about 10 minutes.
2. Add vermouth and boil briefly as you stir with
a wooden spoon to scrape up the brown bits on the bottom of the pan. Add
potatoes, corn, and 4 cups of the broth and bring to a boil. Lower heat to a
simmer and cook until potatoes are slightly tender but not mushy, about 10
minutes.
3. While the soup simmers, chop the remaining bacon and cook (in the
microwave, oven, or skillet) until crisp. Drain, crumble, and set aside.
4.
In a saucepan, mix pumpkin, red pepper, salt and pepper and heat through. Add to
the corn and potato mixture and stir to blend. Taste for seasoning, adding
additional salt, pepper, or red pepper if desired. If you prefer a thinner soup,
add an additional cup of broth and heat through. For a richer soup, add up to 1
cup half-and-half. Ladle into warm bowls and sprinkle with bacon bits. Serve
hot.
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