Recipe for Pumpkin and Corn Chowder (Kt) 
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Yield:
6
Ingredients:
Amount Ingredient
2 med Leeks
(Medium To Large Leeks)
2 tbl Olive Oil Note 1
2 x Carrots Peel, Dice
10 cup Nonfat Vegetarian Stock
1/2 tsp Salt
Freshly Ground Black Pepper Generous Amount
1/4 tsp Ground Cloves
1 dsh Cayenne
32 oz Canned Pumpkin
(Not Pie Filling)
1/4 cup Nonfat Milk Note 2
2 cup Frozen Corn Kernels Or Fresh
Instructions:
Instructions: Note 1: Original recipe used 1/4 C olive oil Note 2: Original recipe used 1/2 C heavy cream

Serves 6 as a main course or 12 as an appetizer

Cut root ends off leeks. Slit leeks vertically, cutting almost all the way through. Rinse leeks under cold running water, flipping through layers to look for dirt. Thinly slice white part of each leek plus about 3" of green part. You should have about 3 C.

Heat olive oil in large stockpot over med heat. Add leeks and carrots and saute 15 min. Add vegetable broth and bring to boil. Add potatoes, salt, pepper, cloves, cayenne; cook until potatoes are tender. Place pumpkin in large bowl. Ladle about a cup of the soup into pumpkin and stir it together. Pour into soup along with heavy cream and corn. Cook 5 more minutes (longer if chowder is too thin). Serve in bowls with minced parsley sprinkled on top.

This was very good. I would add more corn to it.

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