Pumpkin Corn Chowder ---- 2 Fall Veggies in One Great Dish

½ cup diced pancetta

4 tablespoons butter, divided

1 tablespoon minced garlic

1 cup diced onion

½ cup diced celery

1 cup diced carrots

1 quarts chicken or vegetable stock

1 ½ pounds diced pumpkin, see note

1 peeled and diced large Russet potato (1 ½ – 2 cups)

¼ cup fresh parsley chopped

¼ teaspoon Worcestershire sauce

3 tablespoons brown sugar

1 ½ teaspoons kosher salt

¼ teaspoon freshly ground black pepper

• 1 ½ teaspoons ground coriander
• 1 teaspoon garam masala
• 2 15-ounce cans creamed corn
• 1 pound frozen corn
• 1 15-ounce can pumpkin puree
• 3 tablespoons flour
• 2 cups heavy cream (one pint)
• Optional toasted pumpkin seeds for garnish

1. In a large pot, heat pancetta and 2 tablespoons of the butter over medium heat until pancetta is crisp, five to ten minutes.  Add garlic, onions, celery and carrot and cook 5 minutes. Add stock, diced pumpkin, diced potato, chopped parsley, Worcestershire sauce, brown sugar, salt , pepper, coriander, cream corn, frozen corn and pumpkin puree. Bring to boil, simmer 10 minutes or til veggies are tender.                                                                                                                            While soup is cooking, place 2 TBSP butter in medium sauce pan and let it melt. To the melted butter add flour and cook 2-3 minutes Add few ladles soup to the flour mix and stir til thick. Then place mixture back into soup and stir. Mix in cream and taste for seasoning. 

To toast seeds place in pan and heat over medium heat til roasted about 5 to 6 minutes

recipe resource here

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