Pumpkin and Chicken Chowder
  • 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)
  1. Preparation:
  2. 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.
  3. 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.