Pumpkin Pork And Potato Chowder Recipes

HEARTY PUMPKIN CHOWDER (OR BUTTERNUT SQUASH)

Steps:

• Saute onion, celery, pumpkin, ginger and garlic in butter 5 minutes over medium heat.
• Stir in broth, potatoes, lima beans, corn and bell pepper.
• Boil then cover and simmer 15 minutes.
• Add ham.
• Whisk milk, flour, salt and nutmeg in a medium bowl.
• Stir milk mixture into pot and bring to boil.
• Stir a few minutes until thickened.

PUMPKIN-PORK STEW

Steps:

• In 1-gallon resealable food-storage plastic bag, shake flour and 1/2 teaspoon each of the garlic-pepper blend and salt until mixed. Add pork to bag; shake to coat.
• In 5-quart Dutch oven or stockpot, heat oil over medium-high heat. Add coated pork; cook, stirring occasionally, until pork is white with golden brown edges. Discard any remaining flour mixture.
• Stir in pumpkin, broth, chiles in adobo, oregano, bay leaf and remaining 1/2 teaspoon each garlic-pepper blend and salt. Heat to boiling, scraping browned bits off bottom of Dutch oven. Reduce heat to low; cover and simmer 30 minutes, scraping bottom of Dutch oven occasionally to prevent sticking.
• Stir in squash and green beans. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Stir in bell pepper. Cover; simmer 5 to 7 minutes longer or until bell pepper is crisp-tender. Remove and discard bay leaf before serving.

PORK, PUMPKIN AND APPLE STEW

Steps:

• Place flour, fennel seeds, salt, pepper and pork in a large zip-top plastic bag. Seal bag and shake to coat pork.
• Heat 2 tbls oil in a large Dutch Oven. Add half of the pork and the onions. Cook until pork is browned and remove from pan. Add remaining pork and cook until browned. Return first batch of pork and onions to the pan.
• Add 2 cups broth, cider and vinegar. Bring to a boil. Reduce heat; cover pan and simmer for 1 hour.
• Add pumpkin (or squash), carrots and potatoes. Return to a boil. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes.
• Add apples. Cover and simmer 20 minutes.
• If stew is too thick, add remaining 3/4 cup broth.
• Serve.

PUMPKIN, PORK AND POTATO CHOWDER

Steps:

• In large skillet, brown sausage until cooked through.
• Drain fat.
• Meanwhile, melt butter in soup pot.
• Add onion and celery, saute over medium heat while sausage is cooking.
• Add browned sausage to soup pot.
• Mix with onion and celery and saute for about 2 minutes.
• Add garlic, saute for 1 minute or until fragrant.
• Add pumpkin, chicken broth, cumin, ginger, cinnamon and nutmeg.
• Stir until smooth and well blended.
• Add potatoes.
• Bring to a boil, reduce heat to simmer.
• Cover and simmer for about 20 minutes or until potatoes are tender.
• Warm evaporated milk.
• Add to soup and mix through.
• Serve hot with crusty bread.