Low Fat Spicy Sausage Corn Chowder

Welcome the cold evenings with a bowl of this spicy corn chowder. To make it lighter in calories, instead of cream, I used low fat evaporated milk. In addition, I substituted chicken sausages for higher calorie pork varieties. Recently, I found these spicy chicken sausages at Trader Joe's which are good in eggs, in paella, and great in this recipe. Of course, you can use any type here and also adjust  the spice level to suit your own taste.

Low Fat Spicy Sausage Corn Chowder

Serves 4 to 5

3 tbsp vegetable oil

4  spicy chicken sausages, sliced

1 medium onion, diced

1 medium bell pepper, diced

1 bay leaf

1 sprig fresh thyme

1 tsp fresh oregano

1/2 tsp ground pepper

1/2 tsp red pepper flakes

3 cups low sodium chicken stock

1 can low fat evaporated milk

1 can corn kernels

1 can cream style corn

1/2 tsp ground all spice

2 tbsp chopped parsley

1. In a large pot over medium high heat, add the oil and brown the sausage slices on both sides. Remove from the pot and add the diced onion and peppers, along with the bay leaf, thyme, and oregano. Cook until softened and until the onion have browned slightly on the edges. 

2. Add the chicken stock, evaporated milk, can of corn kernels, can of creamed corn, and all spice. Stir well, and bring to a boil. 

3. Add the browned sausages and return to a boil. Serve warm, topped with chopped parsley.

How to Stuff a Pumpkin

Take a trip to the farmers' market this time of the year and it will be hard to miss the intense spread of orange before you. It is pumpkin season and stalls are lined with all varieties of edible and ornamental squash. And I, for one, am thrilled. There is so much about this squash that I look forward to. Homemade pumpkin pies, soups, and stuffed pumpkins.

Stuffing a pumpkin requires a little work but the rewards are well worth it. The following are four easy steps I have complied that attempt to simplify this endeavor. The stuffing itself can be made and kept in the refrigerator from the night before.

How to stuff a pumpkin:

1. Choose a pumpkin. Pie pumpkins - or sugar pie pumpkins or sugar pumpkins, as they are sometimes called - are smaller and easier to handle than other edible pumpkins, so this is my first choice. And the flesh itself is sweeter than other pumpkins. A three pound pie pumpkin is enough to serve four people.

2. Prepare the pumpkin. Using a damp paper towel, wipe the pumpkin clean. Cut the top off about two inches below the stalk. Then scoop out the guts (seeds and stringy bits.) I find the easiest way to do this is by using a dinner spoon. Once all of the guts have been removed, place the pumpkin on a baking sheet and brush the interior with a mixture of vegetable oil, salt, and pepper.

3. Bake the pumpkin at 350 degrees F for 40 minutes until the flesh is fork tender. Remove from the oven and spoon in a filling mixture (See recipe below.) Return to the oven and bake for another 20 minutes. Let stand for 5 minutes before serving. To serve, you can do one of two ways: cut into wedges, or scoop out the insides, trying to get chunks of pumpkin with the filling as you do.

Pepper and Onion Filling

6 to 8 slices prosciutto or bacon

1 onion, diced

2 bell peppers, diced

1 garlic clove, minced

1 sprig rosemary, minced

3 slices day-old bread, cubed

1/4 cup chicken broth

1 cup grated cheddar

1 cup grated mozzarella

1/2 cup chopped scallions

1. Cook the prosciutto or bacon in a skillet until browned. Remove and add two tablespoons of vegetable oil (if you used bacon you might have enough fat in the skillet already) and the onions, bell peppers, garlic, and rosemary. Cook until softened, about 10 to 12 minutes. Transfer to a mixing bowl and allow to cool before adding the remaining ingredients. (Adding the cheese to the hot pepper-onion mixture will cause it to melt and you'd have a messing time trying to spoon the mixture into the hollowed pumpkin.)

2. Once the pepper-onion mixture has cooled, add the remaining ingredients, mixing well so that the dried bread cubes absorb all the liquid.