Photos by Ashlee Glen
I’m still on vacation but will be on the way home when this publishes. The first evening of our trip my good friend Ashlee served this chowder when we arrived at her house, travel-weary after all day on the road. Ashlee and I once were part of a community garden together and and still share a love of gardening, local food, and pumpkins which made her choice of this chowder especially fitting and special. She graciously made two batches, this version and a vegetarian one for my husband. It’s great either way! The potatoes add a nice texture that pumpkin soups are so often lacking. The recipe is originally from Vollmer Farm in NC; this is Ashlee’s version developed over years of making. Enjoy!
Pumpkin Chowder Recipe
2 cups freshly pureed pumpkin
1½ - 2 lbs sausage
1 large onion diced
3 cloves garlic pressed
5 large potatoes diced (more or less)
5 stalks celery diced (more or less)
1 T fresh rosemary
1 T fresh oregano
1 T fresh thyme
3 quarts chicken stock (add more water to taste) or chicken bouillon
2 Bay leaves
Salt and pepper to taste
Half and half to taste
Cook sausage and pour out oil.
Continue sautéing sausage and add onion, garlic, potatoes and celery (with a little water) for about 5 minutes.
Add chicken stock, pumpkin purée, then add all herbs salt and pepper.
Cook until potatoes are soft. Sometimes I cook on low over a few hours so the potatoes are nice and soft. Add half and half to your liking, and EAT!
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