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Pumpkin Corn Chowder
February 08, 2011

really liked this soup, although "my version" was a little different...used the leftover canned pumpkin that I had in the fridge and canned corn, added garlic and decreased the onion and peppers by nearly half. Also, I used chicken broth and since the canned pumpkin was already pureed, I left the corn, and peppers chunky for consistency and I like the colors. Lastly, I added some spinach, and used regular milk. Served with sweet muffins and a pork tenderloin. Delicious! thanks!

  1. 9 Ratings

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