Recipe: Peter, Peter, Pumpkin Eater (pumpkin soup using canned pumpkin and creamed corn)

PETER, PETER, PUMPKIN EATER

"Although both of its main ingredients come from cans, this corn and pumpkin chowder is still delicious and unique."

1 medium potato, peeled and chopped
4 cups water, divided use
2 tablespoons butter
1 small leek, chopped (1 to 1 1/2 cups)
1 tablespoon cooking sherry or dry white wine (optional)
1/2 teaspoon dry mustard
1/4 teaspoon saffron (optional)
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup canned pumpkin puree (not sweetened pie filling)
1/2 carrot, chopped
1 1/4 cups canned creamed corn, divided use
2 1/2 cups milk
1 1/2 cups shredded Muenster cheese
Parsley sprigs (for garnish)

Boil the potato in 2 cups of water until tender, about 15 minutes. Drain, save the potato water, and set the potato aside.

Melt the butter in a soup pot on medium heat. Add the leek, cooking sherry if using, mustard, saffron if using, salt, and pepper. Saute for 5 minutes, stirring with a wooden spoon.

Add the potato, the potato water, pumpkin, carrot, half of the corn, and the remaining 2 cups of water; stir. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.

In a blender or a bowl, blend or mash half the soup with the milk until thick and silky smooth. Return the blended soup to the soup pot, and stir. Add the remaining creamed corn and stir. Ladle into bowls, top with cheese and garnish with parsley.

VARIATION:
Ladle the cooked soup into crocks or baked pumpkin or squash shells, top with cheese. Place on a cookie sheet and bake at 400 degrees F until bubbling and lightly browned on top.

Makes 4-6 servings
Source: Blue Moon Soup by Gary Goss