Pumpkin Chowder – HOLD THE CORN!

November 18, 2011

The original version of this Pumpkin Chowder recipe called for corn.  I deleted that right away!  One ear of corn, equivalent to 1/2 cup,  contains 17 grams of carbohydrates and just 2 of fiber! In other words, stay away from corn unless you plan on eating just 1/8 cup which gives you a 3 net carb count – even taking into account the fiber!  Corn is a high SUGAR vegetable.  It was and still is used to FATTEN UP livestock!

I also substituted xanthan gum for the 1 cup of Bisquick which contains 26 carbs and just 1 gram of fiber!  Yikes!  Now you can enjoy a pumpkin chowder again – and stay on course.

This revised deep colored, creamy and rich pumpkin chowder contains just 4 net carbs for a generous 1 cup serving.

Pumpkin Chowder –4 net carbs and 198 calories per serving
Makes 7 generous 1 cup servings!
Ingredients:

1 cup margarine or butter
1 cup chopped onion
2 cups chopped green pepper
½ teaspoon xanthan gum
1 tablespoon canola oil
½ teaspoon nutmeg
3 cans (14 ½ ounces) chicken broth
2 – 15 oz. cans pure canned pumpkin
¾  cup low-fat half and half
¼  teaspoon Tabasco hot pepper sauce

Cook and stir onion and green pepper in margarine or butter over medium heat until tender or about 5 minutes.  In a separate bowl mix ½ teaspoon xanthan gum with 1 tablespoon oil and then add in 1 cup of the chicken broth and stir well.  Add this mixture, and the remaining 2 cups of chicken broth to the sautéed onion and green pepper.  Bring to a slow boil and cook 5 minutes.  Add in both cans of pumpkin, low-fat half and half and the Tabasco sauce.  Continue to stir until chowder is hot.  Serve with a sprinkle of nutmeg.

Note: Since I used a low sodium chicken broth, I enjoyed the addition of a sprinkle of salt as well.

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