Southwest Pumpkin Corn Chowder With Bacon

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Sundays happen to be when I do most of my cooking, and it’s also the day I clean out the fridge to trash the last remaining bits of old meals or anything that I’ve (unfortunately) forgotten to cook that has passed its time of being edible.

Today I found a can of pumpkin I’d opened to make pumpkin oatmeal, and an open can of creamed corn that we’d mistakenly bought. The solution? A hearty soup.

Ingredients

1 can creamed corn
2 cups canned pumpkin
1/4 cup honey
1/4 cup Newman’s Own light lime vinaigrette
1 teaspoon Adobo seasoning (or to taste)
1 tablespoon chili powder (or to taste)
1/2 cup water (or more for a thinner soup)
3 slices cooked bacon (I went with pork bacon, but you could also use turkey, beef, or soy bacon)

Place the first 7 ingredients in a saucepan; stir. Heat through over medium heat until boiling. Crumble the bacon and mix it into the soup.

Cooking music: Soul Power, by Curtis Harding. I decided that I’m going to share some of the good music that keeps me in a cooking mood after I saw Rantings of an Amateur Chef ask his readers a while back what they liked to listen to. I always have something playing and, if you’re like me, it never hurts to have good new music to listen to. Harding is a versatile artist, and this recent release runs the gamut from soul to blues and a touch of garage/punk.

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