Pumpkin Corn Sausage Chowder and Pumpkin Snickerdoodle Blondies

I’m hitting an all-time record of pumpkin intake and I wouldn’t have it any other way! I got home from choir practice last night to find that my fabulous roomie Laura (the L in B+L Bakehouse) had saved me some dinner and also made a little dessert treat. Pumpkin Corn Sausage Chowder and Pumpkin Snickerdoodle Blondies! While both were low calorie friendly treats, I’m still glad I started my week off with the Army 10 Miler race.


Tonight’s dinner plan is a pizza involving pumpkin. Stay tuned for that recipe tomorrow if all goes well!

Here’s my fabulous meal:


Pumpkin Corn Sausage Chowder



1 link chicken apple sausage

1/2 c diced sweet onion

.5 lb chopped yukon gold potato

1 c vegetable stock

1/2 cup skim milk

1 tbsp flour

1/3 c pumpkin

1/2 c creamed corn

1/2 c canned corn (drained)

cinnamon and nutmeg to taste


Dice sausage and brown in skillet sprayed with cooking oil. Cook for 5 minutes.
Remove from pan and add diced onion. Cook for 5 minutes, until tender. Add chopped potato and vegie stock; bring to simmer and cover for 10-15 or until potato is fork tender.
Add milk, flour, creamed corn, corn and pumpkin. Stir into mixture and return to simmer. Allow to thicken – about 5-10 minutes.Add nutmeg and cinnamon to taste. Add sausage and heat through for a couple of minutes.
Serving Size: 2 bowls
Calories 292.9
  Total Fat 7.4 g
      Saturated Fat 1.8 g
      Polyunsaturated Fat 0.0 g
      Monounsaturated Fat 0.0 g
  Cholesterol 42.5 mg
  Sodium 787.8 mg
  Potassium 616.8 mg
  Total Carbohydrate 43.5 g
      Dietary Fiber 6.6 g
      Sugars 12.8 g
  Protein 13.1 g
  Vitamin A 100.0 %
  Vitamin B-12 0.0 %
  Vitamin B-6 9.9 %
  Vitamin C 45.8 %
  Vitamin D 6.2 %
  Vitamin E 1.5 %
  Calcium 12.8 %
  Copper 4.4 %
  Folate 6.5 %
  Iron 52.0 %



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