IF THIS CHOWDER SEEMS SOPHISTICATED ENOUGH TO
come from a fine restaurant, it’s because it was inspired by a creamy, amazing corn chowder with red pepper I raved about at Fearrington House, outside Chapel Hill, North Carolina (operated, as it happened, by an old high school classmate of mine, Jenny Fitch). Forever searching for new ways to use fresh pumpkin in the early fall (not to mention the last ears of summer corn), I transformed the recipe for the Fearrington corn chowder slightly to accommodate the beloved gourd. At first, I simply substituted pumpkin for the potatoes, but the texture of the chowder just wasn’t right. So back in went the spuds, and I couldn’t be more satisfied. Serve this robust chowder with crisp.

Makes 6 to 8 servings

INGREDIENTS

• 4 slices bacon, cut into small pieces
• 1 medium onion, finely diced
• 2 tablespoons all-purpose flour
• 6 cups chicken broth
• One 12-ounce can creamed corn
• 2 medium red potatoes, peeled and cut into 1/4-inch cubes
• 1 cup fresh or canned pumpkin, cut into 1/4-inch cubes
• 1/2 medium green bell pepper, seeded and finely diced
• 3 ears fresh corn
• 1 pint half-and-half
• Salt and freshly ground black pepper to taste
• 1/4 cup finely diced seeded red bell pepper for garnish

INSTRUCTIONS

1. In a large, heavy saucepan, fry the bacon over moderate heat until almost crisp.
2. Add the finely diced onion and cook, stirring, until softened, about 2 minutes.
3. Sprinkle the flour over the onion and cook, stirring, for 2 minutes longer.
4. Add the chicken broth, stir, and bring to a boil.
5. Stir in the creamed corn and bring the mixture slowly to a boil while stirring.
6. Strain the mixture through a coarse sieve into another large, heavy saucepan, pressing on the solids to extract as much liquid as possible.
7. Add the diced potatoes, pumpkin, and green pepper to the liquid.
8. Cut the kernels off the ears of fresh corn and add them to the mixture along with any milk scraped from the ears.
9. Bring the mixture to a low boil, then reduce the heat to low, cover, and simmer until the potatoes and pumpkin are tender, for about 15 to 20 minutes.
10. Stir in the half-and-half and season with salt and pepper. Bring the chowder back to a simmer.
11. Serve the chowder in deep soup bowls and garnish each portion with the diced red bell peppers.

NOTE

• Adjust the seasoning with additional salt and pepper according to your taste preference.