Scott's Nana Golly's Pumpkin, Bacon and Corn Chowder

Ingredients
- 1 medium to large whole crown pumpkin
- Salt, to season
- 25g butter
- 1 onion, diced
- 500g streaky bacon, chopped
- 1 Tbsp powdered chicken stock
- 2 x 400g cans creamed corn
- Handful chives, chopped
- 100ml cream, optional
Method
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1. Peel and dice the whole pumpkin, removing skin and seeds. Boil in a large pot of salted water until cooked.
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2. In a frying pan, add butter, onion, bacon and chicken stock and cook for 5-6 minutes.
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3. Once pumpkin is cooked, drain and reserve the water from the pot. Mash the pumpkin.
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4. Add onion and bacon mix and the creamed corn to the mashed pumpkin. Mix together.
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5. Thin the mixture with the reserved water from the pumpkin, until you get your desired consistency.
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6. Reheat and serve garnished with chopped chives and a swirl of cream.