We are very thankful for our wonderful family and friends, and have always looked forward to spending the Thanksgiving holiday with many of them. This year, we will not be able to celebrate as we are used to doing. Despite not being able to gather as normal, we are still so very blessed. And we will still be giving thanks for the health & safety of those we hold dear.
A typical Thanksgiving in our household consists of our favorite traditional dishes. To keep it interesting, I try to incorporate one new item every year. Previously, that idea has been met with quite a bit of resistance from the more conservative traditionalists in the family. I was granted a lot more leeway to mix things up this year, as difficult times call for innovation and inspiration.
Usually, we serve some appetizers around midday to stave off hunger between an early morning breakfast and the main event in the late afternoon. This year, we are preparing a soup course in place of the appetizers. It incorporates many of the food items associated with Thanksgiving into a delicious bowl of goodness. While it is divergent from our normal Thanksgiving fare, the Fall harvest is apparent in every mouthful.
Pumpkin & Corn Chowder
Pumpkin & Corn Chowder (adapted from midwestliving.com) Makes: 8 cups, 6-8 servings, Total Time Required: 1 hour, Prep Time: 15 minutes, Cook Time: 25 minutes
Ingredients:
2 tablespoons butter
1 cup thinly sliced & chopped leeks
1 1/2 teaspoons ground sage
12 ounces (about 2 cups) sweet potatoes, in 1/2-inch cubes
14-ounces vegetable broth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
15-ounce can pumpkin
14 3/4-ounce can cream-style corn
10 3/4-ounce condensed cream of celery soup
1 cup milk
1 tablespoon snipped fresh thyme
2 tablespoons pepitas, toasted
Prep the veggies.
Toast the pepitas in a hot skillet for 3-4 minutes.
Directions:
In a 4-quart Dutch oven, melt the butter over medium heat. Add the leeks and garlic and cook, stirring, for 5 minutes.
Saute the leeks & garlic first.
Stir in the sage then add the sweet potatoes, broth, salt, and black pepper.
Add the sage and stir it in.
Stir in the sweet potatoes, broth, & seasonings.
Bring the soup to boiling, then reduce the heat. Simmer the mixture, covered, for 15 to 20 minutes or until the potatoes are tender.
Cook until the potatoes are tender.
Stir in the pumpkin, corn, celery soup, milk, and thyme into the potato mixture.
Add in the rest of the ingredients.
Cook over medium heat until heated through, stirring occasionally.
It’s ready!
Serve with the toasted pepitas.
So many Fall flavors here!
This chowder is full of Thanksgiving goodness! ~Linda
Pumpkin & Corn Chowder (adapted from midwestliving.com) Makes: 8 cups, 6-8 servings Total Time Required: 1 hour, Prep Time: 15 minutes, Cook Time: 25 minutes
Ingredients:
2 tablespoons butter
1 cup thinly sliced & chopped leeks
1 1/2 teaspoons ground sage
12 ounces (about 2 cups) sweet potatoes, in 1/2-inch cubes
14-ounces vegetable broth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
15-ounce can pumpkin
14 3/4-ounce can cream-style corn
10 3/4-ounce condensed cream of celery soup
1 cup milk
1 tablespoon snipped fresh thyme
2 tablespoons pepitas, toasted
Directions:
In a 4-quart Dutch oven, melt the butter over medium heat. Add the leeks and garlic and cook, stirring, for 5 minutes. Stir in the sage then add the sweet potatoes, broth, salt, and black pepper. Bring the soup to boiling, then reduce the heat. Simmer the mixture, covered, for 15 to 20 minutes or until the potatoes are tender.
Stir the pumpkin, corn, celery soup, milk, and thyme into the potato mixture. Cook over medium heat until heated through, stirring occasionally. Serve with the toasted pepitas.