Pumpkin, Corn, and Bell Pepper Chowder

Name: Pumpkin, Corn, and Bell Pepper Chowder
Yield: Makes 6 to 8 servings
Cuisine: American
Ingredients: 1 cup fresh or canned pumpkin cut into ¼-inch cubes; One 12-ounce can creamed corn; 2 medium red potatoes, peeled and cut into ¼-inch cubes; 1 medium onion, finely diced; 4 slices bacon, cut into small pieces; 6 cups chicken broth; 2 tablespoons all-purpose flour; ½ medium green bell pepper, seeded and finely diced; 3 ears fresh corn; 1 pint half-and-half; Salt and freshly ground black pepper to taste; ¼ cup finely diced seeded red bell pepper for garnish

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

If this chowder seems sophisticated enough to come from a fine restaurant, it’s because it was inspired by a creamy, amazing corn chowder with red pepper I raved about at Fearrington House, outside Chapel Hill, North Carolina (operated, as it happened, by an old high school classmate of mine, Jenny Fitch). Forever searching for new ways to use fresh pumpkin in the early fall (not to mention the last ears of summer corn), I transformed the recipe for the Fearrington corn cho