Creamed Creole Corn, “Pumpkin” & Gigante Chowder

For the beans:  

1. Soak the SIMPLi Gigante Beans beans in 4 cups of water overnight. 
2. The next day, rinse the beans and place them in a pot with water, veggie stock, onion, thyme, bay leaf, and SIMPLi Extra Virgin Olive Oil. Salt generously. 
3. Bring it to a low simmer, then cook uncovered until they’re nice and tender but not falling apart (about two hours). Set aside. 

For the Chowder 

1. Preheat your oven to 375°°. 
2. Take your gutted seeds, rinse them, and pat dry with a paper towel. 
3. Coat the seeds lightly with olive oil, then season with kosher salt, cardamom, and paprika.  
4. Roast on a baking sheet for 12 to 15 minutes or until toasted and crunchy. 
5. In a Dutch oven on low heat, add a little olive oil, then the onion. Let the onion cook until nearly translucent. 
6. Increase heat slightly, then add the corn, creole seasoning, fresh pepper, and salt, and saute until the corn has some color. 
7. While the corn is cookin’ up, season the acorn squash with SIMPLi Peruvian Spiced Salt and pepper, then drizzle with olive oil, and roast for about 20-25 minutes until tender. 
8. Lower the heat, then move the corn to one side of the pot. Add butter and flour. Whisk the butter into the flour until there are no white bits. Then, fold the corn into the mixture. 
9. Add veggie stock, then cream, beans and let simmer until thickened (minutes) 
10. Serve up the chowder with a warm wedge of squash, fresh thyme, your choice of cheese, and plenty of pepper!