Recipes
PUMPKIN AND CHICKEN CHOWDER
Pumpkin and Chicken Chowder
Post a Review
Add to Recipe Box
PrintINGREDIENTS
- Servings: 16
- 2 red bell peppers (about 14 ounces)
- 2 jalapeño peppers (about 1 ounce)
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, diced
- 3 leeks, white and light-green parts only
- 1 pumpkin (about 2 pounds), peeled, seeded, cut into 1-inch
- chunks
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon fresh-ground pepper
- 1 ear corn, kernels removed (1 cup)
- 3 14 1/2-ounce cans low-sodium chicken broth
- 1 tablespoon fresh oregano leaves
- 1/2 cup sour cream (optional)
DIRECTIONS
Preparation:
Roast the peppers: Preheat oven to broil. Place the red peppers and jalapeños on a baking sheet and cook under the broiler, turning occasionally, until the skins blacken-about 10 minutes. Seal the charred peppers in a plastic bag for 10 to 12 minutes. Peel, stem, seed, and cut peppers into 1/2-inch pieces. Set aside.
Make the soup: Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken pieces and cook until browned. Remove the chicken and keep warm. Add the leeks and pumpkin and sauté for about 5 minutes. Add the flour, cumin, chili powder, salt, and pepper and cook for 1 to 2 minutes. Add the corn, peppers, chicken, broth, and oregano and bring the soup to a boil. Reduce heat to low and simmer-about 30 minutes. Garnish with sour cream if desired and serve hot.
RECIPE REVIEWS
MEDIA
TELL ME MORE
LATEST RECIPES
