Pumpkin & Chicken Chowder

Pumpkin & Chicken Chowder
Pumpkin & Chicken Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    red bell peppers,

  • 2

    jalapeno peppers

  • 2

    tbsp olive oil

  • 1 1/2

    lbs boneless, skinless chicken breasts, diced

  • 3

    leeks, white and light green parts only

  • 1

    pumpkin (2 lbs) peeled, seeded, cut into 1" chunks

  • 3

    tbsp flour

  • 2

    tsp ground cumin

  • 1

    tsp chili powder

  • 1

    tsp salt

  • 1/2

    tsp fresh ground pepper

  • 1

    ear corn, kernels removed (1 c)

  • 3

    14 1/2 oz cans chicken broth

  • 1

    tbsp fresh oregano leaves

Directions

Preheat oven to broil. Place the red peppers and jalapenos 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 10-12 minutes. Peel, stem, seed and cut peppers into 1/2" pieces. Set aside 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 saute 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.

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